Food and Travel Magazine | Grilled aubergine and lentil salad with…
Grilled aubergine and lentil salad with lemon-mint dressing
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Ingredients
- 2 medium aubergines, trimmed and cut into wedges
- 2tbsp extra virgin olive oil
- 1tsp ground cumin
- 1tsp smoked paprika
- 200g canned green or brown lentils, drained and rinsed
- 150g mixed cherry tomatoes, halved
- 1⁄2 preserved lemon (optional), roughly chopped
- 40g pine nuts, toasted
- 100g crumbled feta (optional)
- 1⁄4 bunch mint leaves
- 60ml extra-virgin olive oil
- 60ml lemon juice
- 1tsp honey
- 15g mint leaves, finely chopped
- 1tsp Dijon mustard
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