Eggplant, lentil and haloumi salad

Step 1

To make the tahini dressing, place the oil, lemon juice, tahini and honey in a small screw-top jar. Seal and shake until well combined. Season.

Step 2

Heat a large frying pan over medium heat. Spray the eggplant with olive oil spray and cook for 5 mins each side or until golden. Transfer to a plate and spoon a little dressing over each slice, spreading with the back of the spoon. Cover with foil to keep warm.

Step 3

Heat the oil in the pan over medium heat. Add the garlic and cook, stirring, for 1 min or until aromatic. Add the kale and a little water. Cook for 2 mins or until the kale just wilts. Add the lentils and the remaining dressing. Cook, stirring occasionally, for 2 mins or until heated through.

Step 4

Meanwhile, heat a small frying pan over high heat. Spray with olive oil spray. Cook the haloumi for 1 min each side or until golden brown.

Step 5

Arrange the lentil mixture, eggplant and haloumi on a serving platter. Sprinkle with almond and pomegranate seeds to serve. Serve with mint sprigs