- 2 aubergines
- 1 tbsp ground cumin
- 2 flat peaches
- 400g tin of lentils
- A handful of coriander
- 1 orange
- A thumb of turmeric
- 25g raisins
- 1/2 x 200g pack of feta
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Preheat your grill to high. Trim the aubergines and chop into small chunks. Scatter into a large roasting tin and spoon over 1 tbsp ground cumin. Toss with 1 tbsp olive oil and a good pinch of salt and pepper till evenly coated. Slide under the grill for 5 mins, then turn over with a spoon and grill for a further 5 mins.
- 2.
Halve and stone the flat peaches. Slice into wedges. When the aubergines are soft, scoop them out of the roasting tin and into a bowl. Tip the peaches into the empty tin and drizzle over an additional tbsp of oil. Grill for 3 mins, then turn over and grill for another 3 mins.
- 3.
While the aubergines and peaches are cooking, drain the lentils and rinse. Shake dry and tip into a bowl. Finely chop the coriander stalks, setting the leaves to one side. Zest the orange and peel and grate the fresh turmeric. Add all 3 ingredients to the lentils, along with the juice from the orange, the raisins and a pinch of salt and pepper.
- 4.
Fold the grilled peaches and aubergines into the dressed lentils.
- 5.
Serve the salad on plates or a large platter, and finish with crumbled feta and the coriander leaves.
- Tip
Feta Than All The Rest
Your leftover feta will keep, wrapped in the fridge, for3-5 days. Try crumbling it into an omelette, scattering over tomato salads or adding it to potato salads with capers, olives and lemon zest.
