Lentil salad with aubergine | Recipe | A kitchen in Istanbul

Name: Lentil salad with aubergine | Recipe | A kitchen in Istanbul
Total time: 45 min
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 aubergines (eggplants) (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 clove (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

vidarbergum.com

Delicious lentil salad with silky aubergine, fresh tomato and creamy, salty halloumi.

View full recipe on vidarbergum.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vidarbergum.com.

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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 aubergines (eggplants) (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 clove (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