Mediterranean Lentils & Aubergine Mezze
About this dish
A quick and vibrant salad featuring truffle-flavoured lentils, roasted peppers, and a rich aubergine dip.
Allergy Info
Sulphites
Diet Info
Vegan, Vegetarian
Ingredients
- Roasted Peppers2 whole
- Cucumber1 whole
- Baby Plum Tomatoes110 g
- Mixed Italian Leaves40 g
- Sundried Tomatoes40 g
- Truffle Flavoured Lentils250 g
- Balsamic Vinegar2 tsp
- Spiced Aubergine Dip4 tbsp
- Pumpkin Seeds2 tsp
- Olive Oil0.5 tbsp
Utensils
- Medium frying pan
- Mixing bowl
- Small bowl
- Knife
- Chopping board
- Wooden spoon
Method
Deseed and dice the Roasted Peppers into 2cm squares. Halve the Baby Plum Tomatoes. Thinly slice the Cucumber into half-moons. Roughly chop the Sundried Tomatoes.
Combine the sliced cucumber, halved tomatoes, and Mixed Italian Leaves in a mixing bowl.
Heat a medium frying pan with 1/2 tbsp Olive Oil on a medium heat. Add the diced peppers with a pinch of sea salt and black pepper. Cook for 4 minutes until starting to soften.
Add the chopped Sundried Tomatoes and Truffle Flavoured Lentils to the pan. Cook for a further 3-4 minutes until the lentils are piping hot. Season with sea salt and black pepper.
In a small bowl, mix the Balsamic Vinegar with 1/2 tbsp Olive Oil and a pinch of salt and black pepper to make the dressing.
Serve the salad topped with the lentil mixture and Spiced Aubergine Dip. Drizzle with the dressing and sprinkle over the Pumpkin Seeds.