Serves: 4
Prep time:
| Eggplant, Sliced Into 1cm Tick Rounds | 1 |
| Olive Oil | 4 tbsp |
| Salt & Pepper | |
| Mixed Herbs (Flat Leaf Parsley, Dill, Basil) | 2 handfuls |
| Spring Onions, Finely Sliced | 2 |
| Bulb Fennel, Sliced | 1/2 |
| Grape Tomatoes, Cut In Half | 1/2 punnet |
| Kalamata Olives | 1/3 cup |
| Tiny Capers | 1 tbsp |
| Lentils, Drained & Rinsed | 1 400g tin |
| Red Wine Vinegar | 2 tbsp |
| Lemon, Cut Into Wedges | 1 |
| Greek Style Yoghurt, Feta & Dill Dressing | 1/3 cup |
Method
- Preheat a BBQ or grill to high heat.
- Brush the eggplant slices with 2 tbsp of olive oil and season lightly with salt and pepper. Grill until nicely charred and soft, approx. 3 minutes each side then set aside.
- Combine herbs, fennel, spring onions, tomatoes, olives, capers, lentils, grilled eggplant then dress with the remaining 2 tbsp of olive oil and the red wine vinegar.
- Lightly season and gently toss everything together. Serve spread over a large plate with Birch & Waite Greek-Style Yoghurt, Feta & Dill Dressing generously drizzled over and the lemon served on the side.
Recipe created by Tom Walton for Birch & Waite.
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