B-well Pomegranate and Aubergine Summer Salad with Creamy Dressing
Pomegranate and aubergine summer salad with a creamy dressing is perfect for two. Topped with the fresh flavours of pomegranate, fresh herbs and a creamy lemonaise dressing, everyone is guaranteed to be satisfied.
Time: 45 minutes
Recipe by: Thando Manyoni
2 large eggplants, cut in half lengthways
5 tbsp B-well Extra Virgin Olive Oil
4 tbsp harissa paste
3 tbsp honey
1 red onion, finely sliced into rings
1 tsp sumac
2 tbsp red wine vinegar
1 cup cooked lentils
Handful of parsley
1/3 cup toasted pistachio, crushed
½ cup pomegranate
For creamy dressing:
½ cup B-well Lemonaise
1 tbsp chopped mint
1 tbsp honey
Place the eggplants, cut side up onto a baking tray and brush with half the olive oil. Season with salt and pepper and roast for 20 minutes.
In a small bowl combine the sliced onions, a pinch of salt, sumac and red wine vinegar. Toss to combine and set aside.
In a separate small bowl, mix together the harissa and honey.
In a mixing bowl combine the lentils, herbs, ¾ of the pistachios, pomegranate seeds, drizzle with the remaining olive oil and season to taste.
For the creamy dressing, place the feta in blender with ¼ cup water and blend until smooth. Add the mayo, mint and honey. Blend to combine.
Once the eggplants are cooked, brush them with half the harissa glaze and return to the oven for 3-4 minutes.
Serve the eggplants on a large platter topped with the lentil salad, marinated onions, drizzle over the remaining harissa glaze, pistachios, pomegranate and creamy dressing
Chefs Tip: If you have nut allergy, feel free to completely omit the pistachios or replace them with seeds, such as pumpkin seeds.