Baked Aubergine with Lentil Salad, Creamy Hummus & Roast Tomatoes | Rebel Recipes

Ingredients

• 2 Aubergine
• 2 tbsp Olive oil
• 2 big handfuls Cherry tomatoes
• 1 big pinch Sea salt
• 200 g Green lentils
• 750 ml Vegetable stock
• 1 Red onion
• 1 handful Cherry tomatoes
• 1 Red pepper
• 50 g Walnuts
• 1 big handful Mint
• 1 big handful Coriander
• 1-2 tbsp Harissa
• 3 tbsp Extra virgin olive oil
• 1/2 Lemon juice
• 1 tsp Sea salt
• 1 can Chickpeas
• 1 clove Garlic
• 2 tbsp Extra virgin olive oil
• 1 pinch Cumin seeds
• 1/2 tsp Sea salt
• Water
• 1 pinch Chilli flakes