Roasted Cauliflower & Eggplant Lentil Salad

Ingredients

  • 3 cups cauliflower florets (1 small cauliflower)
  • 1 round eggplant, diced into 1 cm pieces
  • 1/8 cup olive oil
  • 2 tsp ground cumin
  • 1 400g can of lentils, drained
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 cup fresh parsley, chopped
  • 1.5 tsp of salt & pepper
  • ΒΌ cup feta, crumbled

Method

  • 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