Autumnal Lentil & Ginger Salad


Autumnal lentil & ginger salad 

Serves 6

1 Last Jar Pickled Eggplant
3  cloves garlic 
1cm knob ginger 
1 can puy lentils 
5 brussel sprouts 
Feta cheese 
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. 


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