Recipe

Eggplant, kale and lentil salad

This delicious salad is packed full of flavour and textures, proving that healthy lunches don't have to taste boring. You'll love the combination of flavours and sweet pomegranate dressing.

  • Makes 4
  • 20 mins preparation
  • 1 hr cooking

Ingredients

Eggplant, kale and lentil salad
  • 2 large (1kg) eggplants, cut into 2cm pieces
  • 1/2 teaspoon sea salt flakes
  • 1/2 cup (100g) french-style green lentils
  • 1 red capsicum (200g), diced
  • 1 zucchini (120g), diced
  • 1 celeriac (550g), peeled, diced
  • 1 clove garlic, chopped finely
  • 1/2 cup (125ml) extra virgin olive oil
  • 100 gram kale, trimmed, finely sliced
  • 2 tablespoon pomegranate molasses

Method

Eggplant, kale and lentil salad
  • 1
    Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
  • 2
    Place the eggplant in a colander and sprinkle with the sea salt.
  • 3
    Place lentils into a saucepan with 1 litre (4 cups) of water; bring to a simmer and cook for 20 minutes or until tender. Drain.
  • 4
    Meanwhile, place the capsicum, zucchini, celeriac and garlic in a bowl with 2 tablespoons of the oil. Season with sea salt and freshly ground black pepper and toss to combine. Transfer to the prepared baking tray and roast for 40 minutes.
  • 5
    Heat 2 tablespoons of the oil in a non-stick frying pan; cook eggplant in batches over medium heat until golden brown. Add more oil as required.
  • 6
    Place the kale in a large bowl and drizzle with the remaining tablespoon of the oil. Rub the oil into the kale to soften the leaves a little, then add the cooked eggplant, roast vegetables, lentils and pomegranate molasses. Season to taste, toss to combine, then arrange on a serving platter.
  • 7
    Serve with crispbread and goat's cheese, if desired.

Notes

Not suitable to freeze or microwave.

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