Lentil salad with aubergine | Recipe | A kitchen in Istanbul

Ingredients

• 200 g lentils (beluga) (I use Beluga, or puy lentils or brown lentils)
• 6 Tbsp olive oil (plus extra to fry the halloumi)
• 3 aubergine (eggplant) (peeled in zebra stripes lengthways and cut into 1.5 cm thick slices crossways)
• 12 walnut halves
• 200 g cherry tomatoes (cut into 8)
• ½ red onion (finely chopped)
• 50 g flat-leaf parsley (Italian parsley) (thick stalks removed, finely chopped)
• 25 g mint leaves (leaves only, finely sliced)
• 150 g halloumi (in 1 cm (⅓ in) slices)
• salt and pepper
• 1 garlic cloves (crushed to a paste with a little salt in a mortar & pestle)
• 2 Tbsp lemon juice
• 1 Tbsp sumac (optional)
• 4 Tbsp extra virgin olive oil
• 200 g Greek yoghurt
• 1 ½ Tbsp tahini
• 1 Tbsp lemon juice