GREEN LENTIL AND PEA SALAD WITH CHARGRILLED AUBERGINE AND FETA
Prep time 10 mins Cooking time 20 mins Serves 8 225g green lentils ½ onion 3 sprigs fresh thyme 1 bay leaf 3 cups water 1 small aubergine, cut into 2cm cubes 4 tbsp olive oil 1 cup frozen peas 1 small red onion, finely chopped 100g feta 3 sprigs dill 30g pea shoots 60g fresh mint For the dressing, mix: 6 tbsp olive oil 6 tbsp lemon juice ½ tsp sugar ¼ tsp Dijon mustard Place the lentils in a saucepan with the onion, thyme and bay leaf. Cover with water and cook for 20 mins or until tender but still al dente. Drain, discarding the onion, thyme and bay leaf. Leave to cool. Meanwhile, heat a large, non-stick frying pan and add aubergine in batches, drizzling with olive oil as you go, and turning until brown and charred on all sides. Remove and place on paper towel to drain. Place the frozen peas in a heat-proof bowl and cover with boiling water. Drain immediately and add to the lentils, along with red onion, feta, dill, pea shoots and mint. Season the dressing with salt and pepper and pour it over the salad. Toss to coat and serve.