50min 2 ppl
Mediterranean Lentils & Aubergine Mezze
30 minutes
2 people
Easy
30 min · 6 steps
Easy: ≤30 min and ≤6 steps
404 kcalper person
Protein 18g
Carbs 39g
Fats 17g
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
Fresh Produce
- Cucumber1
- Baby Plum Tomatoes110 g
- Mixed Italian Leaves40 g
Tins & Jars
- Roasted Peppers2
- Sundried Tomatoes40 g
- Truffle Flavoured Lentils250 g
- Spiced Aubergine Dip4 tbsp
Dried Goods
- Pumpkin Seeds2 tsp
Oils & Condiments
- Balsamic Vinegar2 tsp
- Olive Oil0.5 tbsp
Utensils
- Medium frying pan
- Mixing bowl
- Small bowl
- Knife
- Chopping board
- Wooden spoon
Method
1
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.
Approx. 7 minutes
2
Combine the sliced cucumber, halved tomatoes, and Mixed Italian Leaves in a mixing bowl.
Approx. 2 minutes
3
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.
Approx. 5 minutes
4
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.
Approx. 4 minutes
5
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.
Approx. 2 minutes
6
Serve the salad topped with the lentil mixture and Spiced Aubergine Dip. Drizzle with the dressing and sprinkle over the Pumpkin Seeds.
Approx. 2 minutes
