All VeganLentils Veg

Black Lentil & Nectarine Salad

By 1 Marzo 2020 12 Marzo, 2020 No Comments

Ingredients

SERVES 4

– 250 g black lentils
– 2 small sweet green peppers deseeded and chopped
– 1 small aubergine
– 4 tomatoes chopped
– 3 tbsp. EVO
– 60 g spring onion sliced
– 1 nectarine thinly sliced
– 20 g fresh spearmint
– 1 tbsp. apple cider vinegar
– mint leaves to taste

Directions

Rinse thoroughly the black lentils; then drain, place them in a pot along with 3 cups of salted water and cook for ab. 20 minutes, turning the heat off when the lentils are still a bit crunchy. Once cooked, rinse them under running cold water, drain and place the lentils in the refrigerator. 

Meanwhile, grill the aubergine over the open flame, allowing it to roast over the flame for ab. 10 minutes. Then, place a pan over medium-high heat; add a bit of EVO and sauté the onion, along with green peppers and tomatoes for ab. 5 minutes. Turn the heat off and let it sit. At this point, scoop out the aubergine roasted pulpy flesh, place it in a separate pan and fry it for ab. 5 minutes, stirring occasionally. Season with salt and let it cool. Finally, in a salad bowl, mix together the lentils, tomatoes, bell peppers, grilled aubergine flesh, spring onion, nectarine and mint. Dress with salt, pepper and a drizzle of EVO and apple vinegar just before serving.