Lentil, grilled brinjal and butternut salad with tahini dressing

Preheat the oven to 200°C. Halve 2 brinjals lengthways, then score the flesh in a crisscross pattern. Arrange on a baking tray with 1 thinly sliced butternut, drizzle with olive oil, season and sprinkle over 1–2 cloves crushed garlic. Roast for 30–40 minutes, or until tender and slightly charred. Mix 1 t tahini with ½ cup plain thick yoghurt, the juice of ½ lemon, ½ clove crushed garlic and season to taste. Shallow fry a few celery and parsley leaves in hot oil for a few seconds until crisp, drain on kitchen paper and season with sea salt. Toss the butternut and brinjal with 1 x 400 g can drained and rinsed lentils, a squeeze of lemon juice and a little olive oil. Drizzle the dressing over the salad and garnish with purple sprouts and the celeryand parsley leaves. Serves 4 CARB-CONSCIOUS, FAT-CONSCIOUS, HEALTHCONSCIOUS, MEAT-FREE, WHEAT- AND GLUTENFREE • WINE: Woolworths Spier Sauvignon Blanc Semillon 2018