Vegan summer salad with puy lentils
Fresh sun-ripened tomatoes, asparagus, garlic scapes are layered with smoky eggplant and puy lentils. Lemon, garlic, chilli and fresh herbs make the perfect dressing to go over the top.
Ingredients
- 350 g cooked puy lentils 160g uncooked
- 500 g eggplant 2 large or 3 medium
- 300 g asparagus
- 250 g cherry tomatoes or two large tomatoes
- 30 g garlic scapes or teaspoon crushed garlic
- 1 lemon - juice and zest
- 1 tspn salt
- 1 tspn minced chilli
- 1 tspn crushed or finely chopped garlic
- 1 tbsp chopped fresh mint
- 100 ml white wine vinegar
- 50 ml olive oil
- 4 tbsp fresh oregano leaves to garnish
Instructions
- In a small bowl, mix together the dressing ingredients: lemon juice, zest, salt, chilli, garlic, mint, vinegar and olive oil. Put to one side to infuse.
- There are two ways of doing the eggplant. If you have a hooded barbecue, then heat it to high, and pop the eggplant directly on the grill. Turn every 5 minutes after each side is charred. Allow to cool then scoop out the middle. Or Preheat oven to 220°C, and roast them for about an hour in an oven tray. Scoop out the middle when cool.
- Cut asparagus into thirds, remembering to trim off the tough ends first. Microwave asparagus for 3 minutes, then put straight into cold water.
- Arrange the lentils as a layer in your serving dish. Distribute the eggplant around, then layer the garlic scapes, asparagus and tomatoes over the top.
- Stir all the dressing ingredients together again and drizzle over the top. Garnish with the oregano leaves.
Nutrition
Calories: 537kcalCarbohydrates: 75gProtein: 29gFat: 14gSaturated Fat: 2gSodium: 119mgPotassium: 684mgFiber: 36gSugar: 10gVitamin A: 1040IUVitamin C: 44mgCalcium: 199mgIron: 11mg
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