Grilled Eggplant and Lentil Salad with Sesame Yoghurt and Pita

Step up your meal prep game with my Grilled Eggplant & Lentil Salad, featuring golden eggplant, crispy halloumi, and sweet bursts of grapes! Paired with Frank Green’s new lunch range, where style meets sustainability and function. I promise your meal prep will never look or taste better!

Serves 3

Ingredients

1 medium eggplant, chopped into bite-sized pieces

3 tbsp olive oil

1 tsp sumac

Salt and pepper, to taste

180g halloumi, sliced into strips

240g Greek yoghurt

1 tbsp lemon juice

1 small garlic clove, finely grated

1 tbsp sesame seeds

3 pita breads

2 tbsp pine nuts

1 can (400g) of lentils, rinsed and drained

50g pickled red onions

80g seedless red grapes, halved

¼ bunch fresh parsley, finely chopped

¼ bunch fresh coriander, finely chopped

Method

1. In a bowl, toss the eggplant with olive oil, sumac and a pinch of salt and pepper. Heat a grill or fry pan over medium-high heat and cook the eggplant for 5-6 minutes, or until tender and charred. Set aside to cool slightly.

2. In the same pan, cook the halloumi slices for 1-2 minutes on each side, until golden and crispy. Add a little extra oil if needed.

3. For the sesame yoghurt, whisk together the yoghurt, lemon juice, garlic, sesame seeds, and a pinch of salt and pepper in a small bowl.

4. In a large bowl, combine the grilled eggplant, lentils, pickled red onions, grapes, parsley, coriander and halloumi. Drizzle with olive oil and season with another salt and pepper to taste.

5. Transfer the salad to your Frank Green lunch container and top with pine nuts. Place the sesame yoghurt in the side compartment and refrigerate until ready to enjoy. Serve with pita bread on the side in your snack container.

This recipe was made in collaboration with Frank Green