'The Good Farm 's' grilled eggplant and lentil salad with lemon-mint dressing | Home Beautiful

Ingredients

• 2 medium eggplants, trimmed and cut into wedges
• 2 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 cup (200g) tinned green or brown lentils, drained and rinsed
• 1 cup (150g) mixed cherry tomatoes, halved
• ½ preserved lemon (optional), roughly chopped
• ¼ cup (40g) pine nuts, toasted
• ⅔ cup (100g) crumbled feta (optional)
• ¼ bunch mint leaves
• lemon-mint dressing
• ¼ cup (60ml) extra-virgin olive oil
• ¼ cup (60ml) lemon juice
• 1 tsp honey
• ¼ cup (15g) mint leaves, finely chopped
• 1 tsp dijon mustard