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