Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 500grams brussels sprouts (halved if large)
- 4 small eggplants (cut lengthwaysinto wedges)
- 2tablespoons rosemary leaves
- 1tablespoons pure honey
- 425grams no added salt lentils, rinsed (drained)
- 1 lemon, zested (juiced)
- 180grams baby leaf salad with beetroot
- 1/4 cup olive oil
- 250grams salt-reduced haloumi (sliced)
- 1/3 cup pine nuts
- 2tablespoons goji berries
Method
Step 1 of 6
Preheat oven to 220°C. Line a large baking tray with baking paper.
Step 2 of 6
Whisk together 2 tbs oil, zest, lemon juice and honey in a small bowl. Season.
Step 3 of 6
Combine sprouts, eggplant and lentils on tray. Drizzle over half of the oil mixture and toss to coat. Spread out and bake for 5 minutes.
Step 4 of 6
Pat halloumi dry with paper towel and place over vegetables. Drizzle over remaining oil mixture and bake for 15 minutes or until halloumi starts to brown at edges.
Step 5 of 6
Toss nuts and rosemary in remaining oil to coat. Scatter over halloumi. Bake for 5 minutes or until toasted.
Step 6 of 6
Arrange salad leaves on a platter. Top with vegetables and halloumi. Scatter over goji berries and serve.
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