Mediterranean Puy Lentil Salad
Packed with protein, fibre, and numerous minerals, this salad is great served on its own for a light lunch or as part of a mezze.
Preheat the oven to 200°C/400°F/gas mark 6.
Cut the aubergines lengthways in quarters, then slice each quarter inch into 1-inch chunks. Drizzle the chunks in the olive oil, sprinkle with salt, and place on a baking tray in the oven for 20-30 minutes (or until soft and brown), turning the halfway through cooking.
Half the peppers lengthways, remove the seeds and pith, brush lightly with olive oil and place side down in oven for 30 minutes or until skins have charred. Once cooked, remove from oven, allow to cool and slice into small strips.
Meanwhile, place the lentils in a saucepan with plenty of cold water, the onion halves and the bay leaves. Bring to the boil and reduce to simmer until lentils are soft (approx. 30 minutes). You may need to add more water throughout the process. Once cooked, strain the lentils through a sieve and rinse with cold water, discarding the onion and bay leaves.
Mix all the dressing ingredients together in a jar until combined.
Mix everything together in a serving bowl, leave to stand for 30 minutes, and serve. Note this salad is best served at room temperature.
“This lentil salad is super filling and super satisfying. Great served on its own for a light lunch or as part of a mezze. It is a great low glycameic alkaline dish and is incredibly nutritious – packed with protein, fibre, and numerous minerals.”
Rose is a nutritional therapist who is passionate about showing people how to overcome their health concerns through specialised nutrition. She believes that “the right foods can make you feel and look great, all day every day!”
Rose runs a popular vegan/vegetarian wellness course – find out more here. Visit her website to get her free ‘Snacking – Get It Right!’ e-guide, sign up to her newsletter or enquire about a nutritional consultation.