Preparation time is 10minutes
Cook time is 50minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 4tablespoons olive oil, divided
- 600grams cauliflower florets
- 2 large eggplant, chopped into wedges
- 2teaspoons soy sauce, reduced salt
- 500grams puy lentils, ready cooked
- 1 bunch coriander, fresh, chopped
- 4tablespoons tahini
- 1tablespoons lemon juice
- 2 cloves garlic
- 30grams flaked almonds
- 75grams pomegranate seeds
Nutrition per serving
3480kJ / 830Cal
3480 Kilojoules or 830 Calories
40% of daily energy intake*
Protein
43.0grams
Fat
37.5grams
Carbs
66.2grams
Sugars
12.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This middle eastern style warm lentil salad makes a perfect vegan lunch or side dish for a Moroccan feast.
Method
Step 1 of 3
Pre-heat the oven to 180°C. Tip the cauliflower and eggplant into a large roasting tin and toss with 2 teaspoons of oil and soy sauce. Roast for 30 minutes until tender.
Step 2 of 3
Whisk the tahini, lemon juice, remaining oil and garlic together in a small bowl. Heat the lentils according to pack instructions and stir into the roasting tray with the cauliflower and eggplant. Add the pomegranate seeds.
Step 3 of 3
Serve with flaked almonds, fresh coriander and dressing drizzled on top.
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