Kale, Roasted Eggplant and Lentil Salad
Ingredients
- 2 bunches of kale, washed, stemmed, and chopped
- 1 cup green lentils
- 10-12 shallots, cut in half
- handful of parsley, finely chopped (plus extra for garnish)
- handful of fresh mint, finely chopped
- 1 green apple, finely chopped
- ½ celery stalk, finely chopped
- 2 medium eggplants, cut into cubes
- ½ cup pomegranate jewels
- roasted almonds for garnish
- salt and pepper to taste
Dressing:
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 1 lemon, juiced
- 2 garlic cloves, minced
- 1 tsp mustard
- 2 tbsp date molasses
- 1 tbsp pomegranate molasses
- salt and pepper to taste
Yoghurt Tahini Sauce:
- 1 cup yoghurt
- ½ cup tahini
- 1 lemon, juiced
- ¼ tsp garlic, minced
- ½ tsp paprika powder
- salt
- pepper
- couple tbsp of water to thin
Instructions
- Preheat your air fryer or oven to 200 degrees Celsius. If using an air fryer, cook the eggplant and shallots for about 15 minutes, shaking the basket halfway through. If using an oven, spread the eggplant cubes on a baking sheet. Drizzle half of the dressing to coat.
- Roast for about 30-40 minutes, until they're soft and browned.
- Rinse the lentils under cold water. Place them in a pot and cover with water by about two inches. Bring the water to a boil over medium heat, then reduce heat to low and let the lentils simmer for about 20-25 minutes, or until al dente. Drain and set aside.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, mustard, date molasses, pomegranate molasses, salt, and pepper.
- In a separate bowl, whisk together yoghurt, tahini, lemon juice, minced garlic, paprika and season with salt and pepper. Add water, if necessary, to achieve a pourable consistency.
- In another large bowl, add the kale and a drizzle of olive oil. Massage the kale with your hands for a few minutes until it starts to soften and wilt. Add the cooked lentils and mix.
- To assemble the salad, in a large salad bowl, combine the massaged kale with lentils and roasted eggplant with shallots Toss the salad together, and serve on a large platter. Drizzle the yoghurt tahini sauce on top and garnish with pomegranate jewels, toasted almonds, and fresh mint.