Name: Lentil and Nectarine Salad
Prep time: 30 min
Total time: 40 min
Yield: serves 4
Ingredients: 250 g green lentils; 2 small green bell peppers; 1 eggplant, small; 10 cherry tomatoes; 1 tbsp olive oil; 1 spring onion; 1 nectarine, cut on thin slices; 2 sprigs of fresh mint; 2 tbsp pumpkin seeds oil; 1 tbsp apple cider vinegar

Lentil and Nectarine Salad

Legumes, legumes, legumes. We all read how important they are for our health and body, but we rarely hear how delicious they are. Lentils and pumpkin seed oil are best friends and the whole dish is perfect for a hot summer day, picnic or barbecue, as you can prepare it before hand and refrigerate it until needed. The cooler, the better it is. Goes extremely well with meat or bbq cheese.

Ingredients

Lentil and Nectarine Salad

250 g green lentils

2 small green bell peppers

1 eggplant, small

10 cherry tomatoes

1 tbsp olive oil

1 spring onion

1 nectarine, cut on thin slices

2 sprigs of fresh mint

2 tbsp pumpkin seeds oil

1 tbsp apple cider vinegar

Tools and equipment

kitchen knife

salad bowl

pan

METHOD

Cook the lentils

Cook your lentils according to the instructions on the package, or for about 30 - 45 minutes. Cool under cold running water and refrigerate until needed.
Vegetables

Place the eggplant on top of the gas range or grill over an open flame. Allow eggplant to roast over the flame for 10 minutes. Clean and cut the tomatoes and green peppers. Place a pan over medium high heat, add the olive oil and fry the veggies for about 5 minutes.
Eggplant

Scoop out the roasted pulpy flesh from the eggplant, place it in pan. Cook the flesh for about 5 minutes, stirring occasionally. Remove from the heat, season with salt and let it cool.
Serve

In a salad bowl mix together the lentils, tomatoes, bell peppers, grilled eggplant flesh, sliced spring onion, nectarine slices and mint. Season with salt and pepper and drizzle with a bit of pumpkin seeds oil and apple vinegar.