Friday - - Food -

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.

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