Take the cooking part of this salad to the BBQ, or cook the veg on a ridged griddle pan instead. Swap the pea shoots for any other green salad leaves, if you prefer.
Welcome in the warmer days, and cook this salad on the BBQ outside. We've marinated the courgette and aubergine in harissa and served with lentils, preserved lemon and a minty yoghurt dressing and then topped with feta.
If you want to make it vegan, then use plant-based yoghurt in the dressing instead and omit the feta.
large aubergine, about 350g, cut into 1/2cm rounds
2
x 250g pouches cooked Puy lentils, we used Merchant Gourmet
2
preserved lemons, deseeded and roughly chopped
80g
pea shoots
125g
pomegranate seeds
100g
feta, crumbled
For the dressing
150g
Greek style yogurt
25g
bunch fresh mint, leaves picked
1
garlic clove, crushed
1tsp.
sumac
2Tbsp.
olive oil
Juice 1/2 lemon
Directions
Step 1For the salad, in a large non-metallic bowl, whisk together the lemon juice, harissa, 1tbsp olive oil, and plenty of seasoning. Add the courgette and aubergine slices and mix well to coat. Cover and chill until needed (up to 24hr).
Step 2Make the dressing. In the small bowl of a food processor whizz all the ingredients with plenty of seasoning, until fairly smooth. Cover and chill until needed.
Step 3Preheat a BBQ or griddle pan. Add remaining 1tbsp oil to the courgette and aubergines; mix. Barbecue/griddle over high heat for 6min, turning halfway, or until charred and tender (in batches if needed).
Step 4Meanwhile, put the lentils in a large serving dish, add three-quarters of the dressing and mix, breaking up any clumps. Add the preserved lemons, pea shoots and most of the pomegranate seeds (reserving some for garnish); mix gently. Top with the aubergine, courgette, remaining pomegranate seeds, feta and reserved dressing. Serve.
Per serving:
Calories: 466
Protein: 22g
Total fat: 23g
Saturates: 8g
Carbs: 35g
Total sugars: 11g
Fibre: 14g
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