Ingredients

Method

• 2 brinjals
• 1 butternut, thinly sliced
• 1–2 cloves garlic, crushed
• 1 x 400 g can lentils, drained and rinsed
For the dressing:
• 1 t tahini
• ½ cup plain thick yoghurt
• ½ lemon
• ½ clove garlic, crushed
• celery leaves, for serving
• parsley leaves, for serving
• purple sprouts, for serving

Method

Ingredients

Preheat the oven to 200°C.

Halve the brinjals lengthways, then score the fresh in a crisscross pattern. Arrange on a baking tray with thinly sliced butternut, drizzle with olive oil, season and sprinkle over crushed garlic. Roast for 30–40 minutes, or until tender and slightly charred.

To make the dressing, mix the tahini with ½ cup plain thick yoghurt, the juice of ½ lemon, ½ clove crushed garlic and season to taste. Shallow fry a few celery and parsley leaves in hot oil for a few seconds until crisp, drain on kitchen paper and season with sea salt.

Toss the butternut and brinjal with 1 x 400 g can drained and rinsed lentils, a squeeze of lemon juice and a little olive oil.

Drizzle the dressing over the salad and garnish with purple sprouts and the celery and parsley leaves.

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