Tom Walton's Grilled Eggplant, Lentil, Tomato & Fennel Salad with Birch & Waite Greek Style Yoghurt, Feta & Dill Dressing

Serves: 4
Prep time:

Eggplant, Sliced Into 1cm Tick Rounds1
Olive Oil4 tbsp
Salt & Pepper
Mixed Herbs (Flat Leaf Parsley, Dill, Basil)2 handfuls
Spring Onions, Finely Sliced2
Bulb Fennel, Sliced1/2
Grape Tomatoes, Cut In Half1/2 punnet
Kalamata Olives1/3 cup
Tiny Capers1 tbsp
Lentils, Drained & Rinsed1 400g tin
Red Wine Vinegar2 tbsp
Lemon, Cut Into Wedges1
Greek Style Yoghurt, Feta & Dill Dressing1/3 cup


  1. Preheat a BBQ or grill to high heat.
  2. 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.
  3. 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.
  4. 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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