Vegan Harissa Spiced Aubergine & Lentil Salad - Mindful by Sodexo - United Kingdom

Ingredients

• 140g of dal lentils
• 2 aubergines halved length ways and scored
• 12g of harissa paste
• 2 cloves of garlic peeled and crushed
• 1 lemon juiced and zested
• 30ml of pomegranate molasses
• 30ml of olive oil
• 12ml of balsamic vinegar
• Small handful of flat parsley
• Small handful of coriander
• Small handful of mint
• 80g of pomegranate seeds
• Pinch of nigella seeds
• 200g of soya dairy free yoghurt
• 1. Place the cut aubergine side up on a tray.
• 2. Mix together the harissa paste, garlic, pomegranate molasses, oil, lemon juice and zest. Then spoon the mix over the aubergines.
• 3. Cook in a preheated oven at 160°c until the aubergines are soft.
• 4. While the aubergines are cooking, cook the lentils in water then drain and cool.
• 5. When the lentils are cool, add them to a bowl with the herbs and balsamic vinegar then lightly combine.
• 6. Top each half of aubergine with a portion of the lentils.
• 7. Spoon over the yoghurt and sprinkle with the pomegranate and nigella seeds.
• 8. Serve immediately.