Author: Hannah Lewry
Recipes & Articles by Hannah Lewry
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Author: Hannah Lewry
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4
Easy
15 minutes
40 minutes
1. Preheat the oven to 200°C.
2. Halve the brinjals lengthways, then score the flesh in a crisscross pattern. Arrange on a baking tray with the butternut, drizzle with olive oil, season, and sprinkle over the garlic. Roast for 30–40 minutes, or until tender and slightly charred.
3. To make the dressing, mix the tahini with the yoghurt, lemon juice and garlic and season to taste.
4. Shallow fry the celery and parsley leaves in hot oil for a few seconds until crisp, drain on kitchen paper and season with sea salt.
5. Toss the butternut and brinjal with the lentils, a squeeze of lemon juice and a little olive oil.
6. Drizzle the dressing over the salad, garnish with the sprouts, celery and parsley leaves.