Autumnal Lentil & Ginger Salad
Autumnal lentil & ginger salad
1 Last Jar Pickled Eggplant
3 cloves garlic
1cm knob ginger
1 can puy lentils
5 brussel sprouts
Cherry tomatoes, halved
Handful of spinach/rocket/mesculin
1 tbsp citrus juice
This super simple salad is a throw together way of having something healthy and flavoursome at your table this Autumn.
Start by chopping the brussels in half and then slice thinly.
Drain and rinse the lentils, place to one side then mince the garlic & ginger.
Gently heat 2 tbsp of olive oil in a frying pan. Add the minced garlic and ginger and cook for 30 seconds on a low heat, then add drained lentils and cook for a further 3 mins. Add salt to taste and a squeeze of citrus juice. Leave lentils to one side to cool.
Chop the pickled eggplant into 1 cm pieces.
Finally assemble your salad. Gently toss together all ingredients. Add spinach/rocket or desired leaf and herbs and a crumble of feta.
Drizzle over a generous amount of the brine from the jar of pickled eggplant.
Enjoy alone with meat, fish or even a good crusty slice of bread.