Lentil + Eggplant Salad w Pomegranate + Tahini, Sumac Dressing



  • 1 large eggplant (approx. 400g)

  • 2 handfuls of baby spinach or preferred leafy greens

  • The arils from half a pomegranate

  • 1 tin lentils, rinsed and drained

  • 1 handful of mint leaves


  • 1 heaped tbsp tahini

  • 1 lemon, juiced

  • 1 tsp sumac

  • 1 tsp lemon rind

  • 2 tsp honey


Method: Cut eggplant into approximately .5cm rounds, sprinkle with salt and set aside for about an hour. Rinse eggplant and pat dry. In a large pan (you might have to do this in batches) fry eggplant with plenty of olive oil, over a medium heat until soft and golden, about 5 mins on each side. Meanwhile, combine baby spinach, pomegranate, lentils and mint. To make the dressing, combine tahini, lemon juice, lemon rind, sumac and honey.