for 2 person

Lentils

80 g	brown lentils
	water, boiling
¼ tsp	salt

Aubergines

500 g	aubergines, cut into slices approx. 5 mm thick
1 tbsp	olive oil
½ tsp	salt
a little	pepper

Salad

1 tsp	mustard
1 tbsp	lemon juice
3 tbsp	olive oil
½ tbsp	water
¼ tsp	salt
a little	pepper
50 g	baby spinach
125 g	raspberries

How it's done

Lentils

Place the lentils in boiling water and simmer (uncovered) for approx. 15 mins. until just soft, drain, season with salt and allow to cool slightly.

Aubergines

Mix the aubergines and oil in a bowl, season. Heat the griddle pan, grill the aubergines in batches over a medium heat for approx. 4 mins. on each side.

Salad

Whisk the mustard, lemon juice, oil and water in a bowl, season. Add the spinach, raspberries, aubergine slices and lentils to the dressing, mix.

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