Mediterranean vegetable salad

all details

Serve this salad with lamb, chicken, sausages or, for a vegetarian meal, grilled bread that's been rubbed with a little garlic.

Mediterranean vegetable salad
Photo: Jennifer Soo

Ingredients

  • 200ml extra virgin olive oil
  • 2 medium brown onions, chopped
  • 3 garlic cloves, chopped
  • 2 bay leaves
  • 1 cup small green lentils
  • 3 cups water
  • 1 large eggplant, sliced
  • 10 asparagus spears, stalks snapped off and cut in half
  • 2 red capsicum, cut into 2cm-wide strips
  • 2 red onions, cut into wedges
  • Olive oil
  • Salt and pepper
  • 1 cup parsley leaves
  • 1 tbsp red wine vinegar

Method

Place olive oil, brown onion, garlic and bay leaves in a medium saucepan and cook gently until onions are soft, about 15 minutes. Add lentils and water and simmer until lentils are just soft. Add more water if needed but only a little at a time so lentils don't become too sloppy.

Preheat a grill or barbecue. Place eggplant, asparagus, capsicum and red onion in a bowl, drizzle with a little olive oil and season with salt and pepper. Grill on each side until just cooked.

Return to bowl and toss with parsley and vinegar. Spoon lentils on to a platter and top with grilled vegetables before serving.

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  • Main Ingredients - Lentils, Eggplant
  • Cuisine - Greek
  • Occasion - Barbecue

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