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Loaded Lentil Salad With Eggplant And Burrata
A loaded lentil salad made with eggplant, spinach, sun-dried tomatoes, olives and creamy burrata cheese. A truly delicious, satisfying and simple salad that's ready from start to finish and on the table in only 10 minutes.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 4 people
Calories: 425 kcal
Course:
Salad
Cuisine:
Italian
Ingredients
- 3 cups lentils pre-cooked or canned (800g)
- 1 eggplant (aubergine)
- 1 small red onion finely chopped
- 2 cloves garlic finely chopped
- 1/2 cup sun-dried tomatoes (80g)
- 1/2 cups olives (70g)
- 1 large handful fresh baby spinach (around 2 cups)
- 1 ball burrata cheese (7oz/200g)
- 1/2 tbsp dried oregano
- 1 tsp fennel seeds
- 1/4 tsp red pepper flakes (optional)
- 3-4 tbsp olive oil
- 1/2 lemon juice
- salt and pepper
Instructions
- First, cut the eggplant (aubergine) into medium-sized cubes. Heat 2 tablespoons of olive oil in a large pan and fry the eggplant for around 3 minutes until starting to soften.
- Add the chopped onion and garlic with an extra splash of oil if the pan looks a bit dry and continue to fry everything until the onion is soft and translucent. Set aside to cool.
- Drain and rinse the pre-cooked lentils and add to a mixing bowl. Cut the sun-dried tomatoes into thin strips and quarter the olives then add them to the bowl.
- Add the baby spinach, herbs and spices, lemon juice and the cooled eggplant, onion and garlic, season with salt and pepper. Mix everything together until thoroughly combined.
- Transfer the salad to a large serving plate and top with the burrata cheese. I like to top the burrata with a few red pepper flakes, fennel seeds and oregano and a drizzle of olive oil. Serve with toasted ciabatta bread.
Cup of Yum
Notes
- *Weight of lentils is undrained weight.
- Variations to adapt this salad
- Add chicken
- Swap the eggplant for zucchini cut into round and sauteed with the onion and garlic
- Add fresh herbs such as basil, parsley and mint
- Swap the burrata for goats cheese or feta
- Add marinated artichokes
- Swap the spinach for arugula/rocket or another leafy green
- Drizzle with basil pesto
Nutrition Information
Calories
425kcal
(21%)
Carbohydrates
38g
(13%)
Protein
22g
(44%)
Fat
25g
(38%)
Saturated Fat
8g
(40%)
Cholesterol
35mg
(12%)
Sodium
536mg
(22%)
Potassium
1392mg
(40%)
Fiber
12g
(48%)
Sugar
13g
(26%)
Vitamin A
750IU
(15%)
Vitamin C
14.5mg
(16%)
Calcium
348mg
(35%)
Iron
6.5mg
(36%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 425
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 38g | 13% |
| Protein | 22g | 44% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 35mg | 12% |
| Sodium | 536mg | 22% |
| Potassium | 1392mg | 30% |
| Fiber | 12g | 48% |
| Sugar | 13g | 26% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 14.5mg | 16% |
| Calcium | 348mg | 35% |
| Iron | 6.5mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.