Warm lentil and eggplant salad

Yields4 Servings

2 small eggplants, roasted

400 g tin of lentils, rinsed and drained

¼ cup chopped parsley

¼ cup chopped mint

¼ cup pomegranate seeds

1 tbsp zaatar spice

Topping

1 tbsp pistachios

Tahini dressing

Roast slices of eggplant in an oven until soft

Add all other salad ingredients to a large bowl

Stir through roasted eggplant and top with chopped pistachios and tahini dressing (optional)

Nutrition Facts

Servings 0