HARISSA-ROASTED BRINJALS WITH LENTILAND-HERB SALAD

Serves 4

EASY

GREAT VALUE

Preparation: 15 minutes Cooking: 40 minutes–1 hour

For the dressing: olive oil ¼ cup pomegranate molasses 2T balsamic vinegar 2T lemon juice ¼ cup

large brinjals 3 (or 12 baby), halved lengthways and flesh scored harissa 1T garlic 2 cloves, crushed pomegranate molasses 2T freshly grated lemon zest 2T olive oil, for drizzling green lentils 200 g water 2 cups

Italian parsley 1 cup roughly chopped coriander leaves 1 cup chopped mint leaves 1 cup chopped sea salt and freshly ground black pepper, to taste

Greek yoghurt, for serving

1 To make the dressing, place the ingredients in a jar, shake and set aside.

2 Preheat the oven to 170°C. Place the brinjals, cut side up, on baking paper on a baking tray. Mix the harissa, garlic, pomegranate molasses and lemon zest and spoon over the brinjals. Drizzle with olive oil and roast until tender – 1 hour for big ones and 35–40 minutes for baby brinjals. 3 Place the lentils in a saucepan, add the water and bring to a boil over a high heat. Reduce the heat and simmer for 15–20 minutes, until just tender. Drain and refresh under cold water. 4 Place the lentils, parsley, coriander and mint in a bowl. Season, top with the dressing and toss. 5 Place the brinjals on a platter and spoon over the lentils.

Top with the yoghurt.

WHEAT- AND GLUTEN-FREE, MEAT-FREE WINE: Woolworths Terra Del Capo Sangiovese