Lentil Eggplant Stew with Halloumi and Ricotta Cucumber Salad | Saputo Foodservice

Ingredients

• 4 tbsp Extra virgin olive oil 
• 3 Cloves of garlic, crushed
• 3 tsp Cumin powder 
• 1/4 tsp Chili flakes 
• 1 cup Brown or Green lentils
• 1 large Eggplant, peeled, 1/2” diced    
• 4 cups Water 
• 2 tbsp Cornstarch 
• 300 ml Pomegranate juice 
• 2 tbsp Pomegranate molasses
• 2 tbsp Fresh pomegranate seeds 
• 2 tsp Lemon juice 
• 270 g Halloumi, diced in 1/2” cubes 
• 4 cups Basmati rice, cooked
• 1 tbsp Fresh parsley, chopped 
• 1 cup Ricotta
• 2-3 small Cucumbers, diced
• 1 Clove of garlic, minced
• 1 tbsp Fresh lemon juice
• 1 tbsp Extra virgin olive oil
• 1 tsp Mint, dried
• 1 tbsp Fresh mint leaves, chopped
• Salt and Pepper to taste
• 1/4 cup Water (add more to get the consistency needed)