Loaded Lentil Salad With Eggplant And Burrata
A loaded lentil salad made with eggplant, spinach, sun-dried tomatoes, olives and creamy burrata cheese. A truly delicious, satisfying and simple salad that's ready from start to finish and on the table in only 10 minutes.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups lentils (pre-cooked or canned (800g))
- 1 eggplant ((aubergine))
- 1 small red onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 1/2 cup sun-dried tomatoes ((80g))
- 1/2 cups olives ((70g))
- 1 large handful fresh baby spinach ((around 2 cups))
- 1 ball burrata cheese ((7oz/200g))
- 1/2 tbsp dried oregano
- 1 tsp fennel seeds
- 1/4 tsp red pepper flakes ((optional))
- 3-4 tbsp olive oil
- 1/2 lemon juice
- salt and pepper
Instructions
- 1
First, cut the eggplant (aubergine) into medium-sized cubes. Heat 2 tablespoons of olive oil in a large pan and fry the eggplant for around 3 minutes until starting to soften.
- 2
Add the chopped onion and garlic with an extra splash of oil if the pan looks a bit dry and continue to fry everything until the onion is soft and translucent. Set aside to cool.
- 3
Drain and rinse the pre-cooked lentils and add to a mixing bowl. Cut the sun-dried tomatoes into thin strips and quarter the olives then add them to the bowl.
- 4
Add the baby spinach, herbs and spices, lemon juice and the cooled eggplant, onion and garlic, season with salt and pepper. Mix everything together until thoroughly combined.
- 5
Transfer the salad to a large serving plate and top with the burrata cheese. I like to top the burrata with a few red pepper flakes, fennel seeds and oregano and a drizzle of olive oil. Serve with toasted ciabatta bread.