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Lentil, grilled brinjal and butternut salad with tahini dressing

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

2 brinjals
1 butternut, thinly sliced
1–2 cloves garlic, crushed
1 x 400 g can lentils, drained and rinsed

For the dressing:

1 t tahini
½ cup plain thick yoghurt
½ lemon
½ clove garlic, crushed
celery leaves, for serving
parsley leaves, for serving
sprouts, for serving

Method

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.

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