Charred peppers and aubergines pair beautifully with fresh, in-season tomatoes in this vegetarian salad recipe.
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Serves
2
Beef Tomato
Garlic Bulb
Banana Shallot
Aubergine
Romano Pepper
Cooked Brown Lentils
Lemon
Fresh Parsley
Extra Virgin Olive Oil
Salt
Black Pepper
TO SERVE:
Yoghurt
Chilli Flakes
Flatbread
FOR THE SPICED BUTTER
Salted Butter
Ground Cumin
Fennel Seed
Chilli Flakes
Serves
2
Beef Tomato
Garlic Bulb
Banana Shallot
Aubergine
Romano Pepper
Cooked Brown Lentils
Lemon
Fresh Parsley
Extra Virgin Olive Oil
Salt
Black Pepper
TO SERVE:
Yoghurt
Chilli Flakes
Flatbread
FOR THE SPICED BUTTER
Salted Butter
Ground Cumin
Fennel Seed
Chilli Flakes
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Step 1.
Heat the oven to 200°C. Slice the tomato into rough 3cm chunks, then add to a large bowl with a generous pinch of salt. Set aside.
Step 2.
Slice the top of the garlic bulb off, drizzle with olive oil and sprinkle with a little salt, then wrap the whole thing up in foil. Set aside.
Step 3.
Halve the shallots (or quarter the onions). Prick the aubergine all over with a knife. Transfer them both to a baking tray with the pepper and garlic, plus a splash of olive oil. Roast for 20 mins.
Step 4.
Remove the garlic (set aside) and give the onions a toss, then return to the oven for 15-20 mins until the aubergine and pepper is completely softened and the red pepper skin is slightly charred. The pepper might take a little longer here depending on your oven, so give it another 5-10 mins if necessary.
Step 5.
Remove everything from the oven, place in a bowl then cover with a plate or cling film so it steams for 20 mins. Finely chop the parsley then squeeze out the roasted garlic in to the bowl with the veg.
Step 6.
Take everything out of the bowl, leaving any juices behind. Split open the aubergine and scoop out the insides, then roughly chop or tear. Deseed the peppers and peel the skin off. Roughly tear the peppers and shallots, then transfer to the tomato bowl, along with the aubergine, parsley and your drained brown lentils. Season to taste with salt and pepper, then add in the lemon juice.
Step 7.
In a small pan over a medium heat, add the butter to melt. Once foaming add the cumin, fennel seeds and chilli flakes to toast for 30 seconds in the butter until fragrant.
Step 8.
Spoon the vegetables onto a platter. Top with dollops of yoghurt, then pour over the spiced butter. Eat alongside flatbreads or sourdough.
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