Grilled harissa aubergine, lentil salad Recipe

Mix 1 tbsp harissa, 2 minced cloves of garlic, 2 tbsp pomegranate syrup, 2 tbsp lemon zest. 

Warm the oven at 170°C

Halve an aubergine lengthwise, use a sharp knife to make a crisscross pattern.

Put them, skin side down in an oven dish and cover with the harissa mix and a bit of oil, bake in the hot oven for 50-60 mins.

Then make a dressing from 30ml olive oil, 1 tbsp balsamic vinegar, 1/2 tbsp pomegranate syrup and lemon juice to taste.

Make a salad from 200g cooked lentils, mix with 3g hacked parsley, 3g hacked coriander and 3g hacked mint leaves, 20g chia seeds and the dressing.

Serve with Greek yoghurt

(Recipe by Donna Hay)

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Grilled harissa aubergine, lentil salad Recipe

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Grilled harissa aubergine, lentil salad Recipe https://sweetteabiscuits.blogspot.com/2022/05/grilled-harissa-aubergine-lentil-salad.html