Roasted Sumac Eggplant and Lentil Salad
with Tahini Dressing and Feta
Inspired by our love for Lebanese cuisine, this dish is packed with tangy flavors, fresh herbs, and a boost of protein from lentils.
Cals 406 · Prot 21 · Carbs 56 · Fat 14
Vegetarian
Low Carb
Calorie Smart
35 min
Inspired by our love for Lebanese cuisine, this dish is packed with tangy flavors, fresh herbs, and a boost of protein from lentils.
Cals 406 · Prot 21 · Carbs 56 · Fat 14
Vegetarian
Low Carb
Calorie Smart
Ingredients
Tabbouleh
Canned lentils
400 Grams
Fresh parsley
15 Grams
Fresh mint
10 Grams
Olive oil
1 Tbsp
Cherry tomatoes
150 Grams
Salt
0.5 Tsp
Roasted veg
Red pepper
2 Piece
Eggplant
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Sumac
2 Grams
Dressing
Lemon
1 Piece
Tahini
3*
30 Grams
Honey
15 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Feta cheese
4*
50 Grams
Allergens
*3 Sesame Seeds, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1434 / 406 |
| Fats (g) | 14.3 |
| of which saturated (g) | 2.8 |
| Carbohydrates (g) | 56 |
| of which sugars (g) | 23.3 |
| Fibers (g) | 21.6 |
| Proteins (g) | 21.2 |
| Salt (g) | 3.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast veg
- Preheat the oven to 200°C/180°C fan.
- Deseed the peppers and roughly chop them into large chunks.
- Chop the eggplant into rounds.
- Add the eggplant and peppers onto a lined baking tray.
- Add a drizzle of olive oil and season with salt.
- Sprinkle over the sumac evenly.
- Roast for 25-30 min or until the eggplant is tender.
2 Prep lentil salad
- Meanwhile, drain and rinse the lentils.
- Finely chop the parsley.
- Strip and finely chop the mint leaves.
- Chop the cherry tomatoes into quarters.
- Add the lentils, herbs, tomatoes and generous pinch of salt to a large bowl.
- Toss well.
- Set the lentil salad aside.
3 Make tahini dressing
- Slice the lemon into wedges.
- In a bowl, mix together the tahini, a squeeze of lemon (reserve some for serving), the honey, 2 Tbsp of water, olive oil and a pinch of salt.
- Set the tahini dressing aside.
4 Serve
- Serve the Roasted Sumac Eggplant on Lentil Salad with Feta crumbled over.
- Drizzle with theTahini Dressing.
- Serve any remaining lemon wedges on the side.
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