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Eggplant and Lentil Salad
4.3 7 évaluations
Prép. 10min
Total 40min
2 portions
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Ingrédients

  • 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

Niveau

facile

Infos nut. par 1 portion

Sodium 2135.8 mg
Protides 47.6 g
Calories 4556.6 kJ / 1089.1 kcal
Lipides 52.9 g
Fibre 22.8 g
Graisses saturées 19.4 g
Glucides 113.8 g

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Également présenté dans

Fabulous 50+ 5 Recettes
États-Unis

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