Name: Panzanella-style tomato salad
Prep time: 20 min
Cook time: PTM
Total time: 20 min
Yield: 6 servings
Cuisine: Side Servings
Ingredients: olive oil 2T,sourdough, broken into pieces 4slices,tomatoes, chopped and sliced 6,Woolworths Rosa tomatoes, halved 200g,Italian parsley, for serving ,For the dressing, blend: ,tomatoes 2,garlic, crushed 3cloves,red chillies, chopped 2,red wine vinegar 1⁄2 cup,extra virgin olive oil 1⁄2 cup,salt, to taste

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Lentil, grilled brinjal and butternut salad with tahini dressing

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 fresh in a crisscross pattern. Arrange on a baking tray with thinly sliced butternut, drizzle with olive oil, season and sprinkle over crushed garlic. Roast for 30–40 minutes, or until tender and slightly charred.

3. To make the dressing, mix the tahini with ½ cup plain thick yoghurt, the juice of ½ lemon, ½ clove crushed garlic and season to taste. Shallow fry a few celery and parsley leaves in hot oil for a few seconds until crisp, drain on kitchen paper and season with sea salt.

4. Toss the butternut and brinjal with 1 x 400 g can drained and rinsed lentils, a squeeze of lemon juice and a little olive oil.

5. Drizzle the dressing over the salad and garnish with sprouts and the celery and parsley leaves.

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Lentil, grilled brinjal and butternut salad with tahini dressing

Ingredients

Method