Hearty enough for dinner, too
Serves 4
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Comprising eggplant, lentil, capsicum and zucchini in a vegetarian salad means your meal is still loaded up despite being low-carb and meat-free. Filled with a variety of flavours and textures, it’s also far from a boring salad – especially when completed with a sweet pomegranate dressing!


  • 2 large (1 kg) eggplants, cut into 2cm pieces
  • ½ tsp sea salt flakes
  • ½ cup (100 g) french-style green lentils
  • 1 red capsicum (200 g), diced
  • 1 zucchini (120 g), diced
  • 1 celeriac (550 g), peeled, diced
  • 1 clove garlic, chopped finely
  • ½ cup (125 ml) extra virgin olive oil
  • 100 g kale, trimmed, finely sliced
  • 2 tbsps pomegranate molasses

Preheat oven to 180 C (160 C fan-forced). Line a baking tray with baking paper.


Place the eggplant in a colander and sprinkle with the sea salt.


Place lentils into a saucepan with 1 litre (4 cups) of water; bring to a simmer and cook for 20 mins or until tender. Drain.


Meanwhile, place the capsicum, zucchini, celeriac and garlic in a bowl with 2 tbsps of the oil. Season with sea salt and freshly ground black pepper and toss to combine. Transfer to the prepared baking tray and roast for 40 mins.


Heat 2 tbsps of the oil in a non-stick frying pan; cook eggplant in batches over medium heat until golden brown. Add more oil as required.


Place the kale in a large bowl and drizzle with the remaining tablespoon of the oil. Rub the oil into the kale to soften the leaves a little, then add the cooked eggplant, roast vegetables, lentils and pomegranate molasses. Season to taste, toss to combine, then arrange on a serving platter.


Serve with crispbread and goat’s cheese, if desired.

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