Preparation time is 5minutes
Cook time is 5minutes
Total time is 10minutes
Serve is for 1 people
Difficulty level: 1 out of 4
7 Ingredients
Number of servings
1
- 1 free range egg, at room temperature
- 60grams baby spinach
- 1/2 cup canned brown lentils, rinsed, drained
- 1 leftover eggplant parmigiana, thickly slicedingredient tip
- 2tablespoons balsamic dressing
- 2tablespoons shaved parmesan
- 6 small basil leaves
Description
Elevate your lunch with this quick and easy salad that turns leftover eggplant parmigiana into a fresh, satisfying meal.
Instruction tip
Prepping tip:Warm eggplant slightly before adding to salad. Microwave on high in 30-second bursts or until warmed through slightly.
Method
Step 1 of 2
Place egg in a small saucepan of cold water. Bring to the boil. Cook for 5 minutes for medium or until cooked to your liking. Refresh under cold water. Peel, then cut in half.
Step 2 of 2
Place spinach, lentils, eggplant and egg in a large bowl. Drizzle with dressing. Sprinkle with parmesan. Serve topped with basil.
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