Ingredients

Method

For the dressing:
• ¼  cup olive oil  
• 2 T pomegranate molasses
• 2 T balsamic vinegar
• ¼  cup lemon juice  
For the salad:
• 3 large brinjals (or 12 baby), halved lengthways and flesh scored
• 1 T harissa
• 2 cloves garlic, crushed
• 2 T pomegranate molasses
• 2 T freshly grated lemon zest
• olive oil, for drizzling
• 200 g green lentils
• 2 cups water
• 1 cup Italian parsley, roughly chopped
• 1 cup coriander leaves, chopped
• 1 cup mint leaves, chopped
• sea salt and freshly ground black pepper, to taste
• Greek yoghurt, for serving

Method

Ingredients

1. To make the dressing, place the ingredients in a jar, shake and set aside.

2. Preheat the oven to 170ºC. Place the brinjals, cut side up, on baking paper on a baking tray. Mix the harissa, garlic, pomegranate molasses and lemon zest and spoon over the brinjals. Drizzle with olive oil and roast until tender – 1 hour for big ones and 35–40 minutes for baby brinjals.

3. Place the lentils in a saucepan, add the water and bring to a boil over a high heat. Reduce the heat and simmer for 15–20 minutes, until just tender. Drain and refresh under cold water.

4. Place the lentils, parsley, coriander and mint in a bowl. Season, top with the dressing and toss.

5. Place the brinjals on a platter and spoon over the lentils. Top with the yoghurt.

Find more salad recipes here. 

Photographs: Jan Ras
Productions: Abigail Donnelly
Food assistant: Bianca Strydom