Super easy and super delicious salad with lentils & oven baked aubergines

Ingredients (serves 2)

2 aubergines (egg-plants), chopped bite-sized

2 tomatoes, rinsed and cut in four

2 onions, peeled and cut in four

2 teaspoons extra virgin olive oil

300 g green lentils, cooked and rinsed

1 handful of parsley, chopped

1 big clove of garlic, finely chopped

1 table spoon of lemon zest

1 tablespoon of roasted pine nuts

Salt & pepper to taste

Method

Pre-heat oven to 225 degrees Celsius, fan setting.

Cover a baking tray with parchment paper. Spread the aubergines, onions and tomatoes on to the baking tray and sprinkle with the olive oil, salt and pepper. Bake for 15-20 min until golden and soft.

In a mixing bowl, add lentils, lemon zest, parsley and garlic. Add the baked vegetables and sprinkle with the roasted pine nuts.

Voilà, bon appétit!