Recipes

Roasted Cauliflower & Eggplant Lentil Salad

Lemony and herbed roasted cauliflower and eggplant salad

Prep Time 10 minutes
Cook Time 15 minutes
Difficulty Easy
Serves 4
Roasted Cauliflower & Eggplant Lentil Salad

Ingredients

  • 3 cups cauliflower florets (1 small cauliflower)
  • 1 eggplant (round)
  • 1/8 cup olive oil
  • 2 tsp ground cumin
  • 1 can lentils (400g)
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 cup fresh parsley
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • 1/4 cup crumbled feta

Method

  • Prep Ingredients: Dice the eggplant into 1 cm pieces. Drain the lentils. Chop the parsley.
  • Preheat oven to 200°C
  • On a lined baking tray, toss together eggplant, cauliflower, 1/8 cup of olive oil and cumin
  • Roast in oven for 15 mins or until the eggplant and cauliflower are softened
  • Remove baking tray from oven and pour into large salad bowl
  • Cool for 10 mins, then add in salt & pepper, lemon juice, olive oil, lentils, parsley and feta
  • Toss all together and serve!

Vegan or Dairy Free Adapation

Omit feta cheese or swap for dairy free cheese