Puy lentil, roast aubergine and tomato salad with mint
Earthy lentils with soft, golden roast aubergine, sweet tomatoes and lots of fresh mint and lemon.
- Time45 min
- LevelEasy
- Costabout £1.05 a head
- Oven220°C (200°C fan)
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Toss the aubergine with 2 tablespoons of the oil, the cumin and half the salt on a large tray.
- 2
Roast for 30 minutes, turning once, until golden and soft.
30 min - 3
Meanwhile, put the lentils in a pan, cover with plenty of cold water and boil for 22 minutes until tender but with a little bite. Drain well.
22 min - 4
Mix the warm lentils with the rest of the oil, the lemon juice, garlic and the rest of the salt.
- 5
Add the tomatoes, red onion, roast aubergine and herbs and toss gently. Serve warm or cold.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.