Eggplant and lentil salad with yoghurt dressing

Step 1

Preheat the grill to high. Lightly brush the eggplant slices with olive oil and place on a large baking tray with the cherry tomatoes. Cook under grill for 3-4 minutes until eggplant is coloured slightly and tomatoes are starting to wilt. Remove the tomatoes and set aside. Turn the eggplant slices and cook for a further 2-3 minutes, then set aside.

Step 2

Meanwhile, combine crushed garlic, smoked paprika, lemon juice and yoghurt in a small bowl. Season to taste.

Step 3

Combine eggplant, tomatoes, lentils, pine nuts, parsley and spinach in a bowl. Season to taste. Divide the salad among plates, then serve with a dollop of the yoghurt dressing and the pita bread.