200g canned green or brown lentils, drained and rinsed
150g mixed cherry tomatoes, halved
1⁄2 preserved lemon (optional), roughly chopped
40g pine nuts, toasted
100g crumbled feta (optional)
1⁄4 bunch mint leaves
For the dressing
60ml extra-virgin olive oil
60ml lemon juice
1tsp honey
15g mint leaves, finely chopped
1tsp Dijon mustard
Method
In a mixing bowl, combine the
aubergines, olive oil, cumin and
paprika, then season. Heat a
chargrill pan to medium-high,
add the aubergines and cook
for 2-3 minutes on each side
until lightly charred. Remove
from the heat and set aside.
Combine the ingredients for
the dressing in a jar, seal and
shake, or hand-whisk in a bowl.
Season with salt and pepper.
In a serving dish, combine
the lentils, aubergines, tomatoes
and lemon, if using. Drizzle with
the dressing and toss lightly to
mix. Garnish with the pine nuts,
the feta, if using, and mint leaves.
Season to taste, then serve.
RECIPES AND PHOTOGRAPHS TAKEN FROM THE GOOD FARM COOKBOOK BY SCOTT GOODING & MATILDA BROWN, PHOTOGRAPHY BY CATH MUSCAT (MURDOCH BOOKS, £20).
