Eggplant and Lentil Salad

4.3 7 Bewertung

Zubereitung 10 Min

Gesamt 40 Min

2 portions

Zutaten

eggplant cubed (½-1 in.)
14 oz
red onions sliced (¼ in.)
3 oz
red bell peppers cubed (½-1 in.)
3 ½ oz
chili powder
⅛ - ¼ tsp
⅛ tsp chili flakes, dried
salt divided, plus extra, to season, to taste
1 tsp
ground black pepper divided, plus extra, to season, to taste
¾ tsp
honey divided
2 tsp
extra virgin olive oil divided, plus extra to grease
2 oz
lentils pre-cooked
8 ½ oz
mixed herbs, fresh
1 bunch
garlic clove
1
Dijon mustard
1 tsp
raspberry vinegar
1 oz
1 oz white balsamic vinegar
water ice-cold
2 tsp
raisins
1 - 2 tbsp
Halloumi
7 oz
fresh mint leaves to garnish

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Natrium 2135.8 mg

Eiweiß 47.6 g

Brennwert 4556.6 kJ / 1089.1 kcal

Fett 52.9 g

Ballaststoffe 22.8 g

gesättigte Fettsäuren 19.4 g

Kohlenhydrate 113.8 g

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