In my opinion, no matter the time of the year, nothing beats a good fresh salad. I never tire of coming up with different salad combinations. This one simply began with an eggplant left in my fridge and a tin of lentils in the cupboard- that’s usually how most of my recipes begin- with what I have on hand!
This is the perfect combination of soft warm eggplant and crunchy fresh salad. The feta, goji berries and macadamia nuts add so much flavour and texture too.
I have used activated macadamia nuts from 2die4 Live Foods and they are absolutely delicious and loaded with nutrients. Being activated means they are also easily digestible. The hemp seeds in the dressing are also from 2die4 Live Foods. You can enjoy 20% off all their products when you shop online with the code KELLY20. Find the shop here.
Otherwise you can simply use any macadamia nuts and hemp seeds you like! This is a really perfect winter salad and a lovely dish to make and share with others. I hope you enjoy it as much as I did.
EGGPLANT, LENTIL & VEGAN FETA SALAD
Ingredients:
Salad
- 2 cups baby spinach
- ¼ cup mint
- 1 large eggplant sliced 1cm rounds
- 1- 2 teaspoons olive oil
- 1 tin lentils strained and rinsed
- ¼ cup activated macadamias
- 2 tablespoons goji berries
- 2 tablespoons mung bean sprouts
- ¼ cup crumbled vegan feta
Preheat your oven to 180 degrees celsius.
Drizzle the olive oil over a large baking tray and lay the eggplant rounds out side by side (you may need 2 trays) . Sprinkle with salt and bake for 15 minutes, then flip and bake for another 15 minutes or so until golden and soft and a little crispy around the edges.
In a large bowl, combine all other ingredients. When the eggplant is cooked, add the eggplant to the bowl and toss gently.
Transfer the salad onto one large platter or two plates. Drizzle over the dressing to your liking. You may like to top with extra feta, nuts or seeds and fresh herbs.
Hemp Seed & Lemon Dressing
- ½ cup hemp seeds
- ⅓ cup water
- 1 medium lemon juiced
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon fresh dill
- 1 teaspoon fresh coriander
- 1 teaspoon fresh parsley
Blend until smooth and creamy. You may need a little extra water to reach your desired consistency. This will keep in an airtight jar in the fridge for 2-3 days.
Enjoy!
