Mediterranean Jewel Salad

A vibrant salad bursting with smoky griddled aubergine and courgette, earthy lentils, creamy feta, and juicy pomegranate seeds. Finished with a delicious dressing, it's a perfect harmony of textures and bold Mediterranean flavours!    

• Difficulty: Easy
• Category: BBQ Days, Salad Days, Side Dishes, Summer Days
• Cooking Method: Grilled

Ingredients

for the grilled vegetables

• 1 tbsp olive oil (extra for grilling)
• 2 tbsp harissa
• 1 lemon (juice only)
• 1 aurbergine (sliced into rounds)
• 1 courgette (cut into 1cm slices)

for the salad

• 500 g puy lentils, cooked (I used ready cooked lentils)
• 50 g mixed green salad leaves
• 100 g pomegranate seeds
• 100 g feta cheese (crumbled)

for the dressing

• 150 g Greek yogurt
• 1 handful fresh mint leaves
• 1 garlic clove (crushed)
• 1 tbsp olive oil
• 1 tsp sumac
• 1/2 lemon (juice only)

Instructions

1. For the grilled vegetables, mix together the lemon juice, harissa, 1tbsp olive oil, and plenty of seasoning. Add the courgette and aubergine slices and mix well to coat. Cover and chill until needed (up to 24hr).
2. Preheat a griddle pan. Drizzle some oil over the courgette and aubergines. Add to the griddle pan for 6minutes, turning halfway, or until charred and tender (cook in batches if needed).
3. For the dressing place all the ingredients into a small blender and blitz together, season to taste. Allow to chill in the fridge until needed.
4. Place the lentils into a large serving dish, add three-quarters of the yogurt dressing and mix through. Add the salad leaves, pomegranate seeds (reserving some for garnish) and mix gently. Top with the aubergine, courgette, remaining pomegranate seeds, feta and drizzle with the remaining dressing. Serve and enjoy!