Easiest Way to Cook Appetizing Rocket, Lentil, Aubergine salad

Rocket, Lentil, Aubergine salad. Rocket, Lentil, Aubergine salad Simple and flavoursome salad #ramadan. nounaskitchen Bristol, U. Ingredients. leaves Rocket Parsley Brown lentils Crispy bread Pomegranate seeds Aubergine sliced and fried Parmesan cheese Sauce Balsamic vinegar Pomegranate molasses Extra virgin olive oil. Rocket, Lentil, Aubergine salad nounaskitchen Bristol, U.

When the lentils are no longer hot, mix with the aubergines, tomatoes, red onion, herbs, walnuts and the salad dressing (but not the yoghurt dressing). Roasted sweet potato, lentil and rocket salad - this hearty salad is filled with Ras el Hanout spiced roasted sweet potato and carrot, puy lentils, rocket and toasted pecans. The UK has been having the hottest Summer I have ever experienced in my life. You can have Rocket, Lentil, Aubergine salad using 13 ingredients and 3 steps. Here is how you cook that.

Ingredients of Rocket, Lentil, Aubergine salad

1. Prepare leaves of Rocket.
2. Prepare of Parsley.
3. You need of Brown lentils.
4. It's of Crispy bread.
5. It's of Pomegranate seeds.
6. You need of Aubergine sliced and fried.
7. Prepare of Parmesan cheese.
8. You need of Sauce.
9. Prepare of Balsamic vinegar.
10. You need of Pomegranate molasses.
11. Prepare of Extra virgin olive oil.
12. It's of Lemon juice.
13. It's of Brown sugar.

With toasted cumin, honey and mustard it's rich in flavour too! Place the oil in a large roasting tin. Add the aubergines and red onions and toss well. In a serving bowl, mix the harrisa with the juice of the remaining lemon half and pop to one side.

Rocket, Lentil, Aubergine salad instructions

1. In your dish, prepare a layer of rocket leaves, then chopped parsley, then cooked brown lentils.
2. Then add a layer of the sliced aubergine, crispy bread, and top it off with parmesan cheese.
3. Finally add the pomegranate seeds and the sauce mix.

Shake up your jam jar dressing then pour it over the salad and gently toss it all together. Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Remove from the grill and cut each slice into quarters. This hearty salad is packed with roasted sweet potatoes, carrots and red onion, which pair wonderfully with Puy lentils and crumbled feta.