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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.

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • serves
    4
  • preparation:
    30
    minutes
  • cooking:
    40
    minutes

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.

Lentil and Nectarine Salad on a plate

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