Loaded Lentil Salad With Eggplant And Burrata
A loaded lentil salad made with eggplant, spinach, sun-dried tomatoes, olives and creamy burrata cheese. A truly delicious, satisfying and simple salad that's ready from start to finish and on the table in only 10 minutes.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Salad
Cuisine: Italian
Servings: 4 people
Calories: 425kcal
- 3 cups lentils pre-cooked or canned (800g)
- 1 eggplant (aubergine)
- 1 small red onion finely chopped
- 2 cloves garlic finely chopped
- ½ cup sun-dried tomatoes (80g)
- ½ cups olives (70g)
- 1 large handful fresh baby spinach (around 2 cups)
- 1 ball burrata cheese (7oz/200g)
- ½ tablespoon dried oregano
- 1 teaspoon fennel seeds
- ¼ teaspoon red pepper flakes (optional)
- 3-4 tbsp olive oil
- ½ lemon juice
- salt and pepper
First, cut the eggplant (aubergine) into medium-sized cubes. Heat 2 tablespoons of olive oil in a large pan and fry the eggplant for around 3 minutes until starting to soften.
Add the chopped onion and garlic with an extra splash of oil if the pan looks a bit dry and continue to fry everything until the onion is soft and translucent. Set aside to cool.
Drain and rinse the pre-cooked lentils and add to a mixing bowl. Cut the sun-dried tomatoes into thin strips and quarter the olives then add them to the bowl.
Add the baby spinach, herbs and spices, lemon juice and the cooled eggplant, onion and garlic, season with salt and pepper. Mix everything together until thoroughly combined.
Transfer the salad to a large serving plate and top with the burrata cheese. I like to top the burrata with a few red pepper flakes, fennel seeds and oregano and a drizzle of olive oil. Serve with toasted ciabatta bread.
*Weight of lentils is undrained weight.
Variations to adapt this salad
- Add chicken
- Swap the eggplant for zucchini cut into round and sauteed with the onion and garlic
- Add fresh herbs such as basil, parsley and mint
- Swap the burrata for goats cheese or feta
- Add marinated artichokes
- Swap the spinach for arugula/rocket or another leafy green
- Drizzle with basil pesto
Calories: 425kcal | Carbohydrates: 38g | Protein: 22g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 536mg | Potassium: 1392mg | Fiber: 12g | Sugar: 13g | Vitamin A: 750IU | Vitamin C: 14.5mg | Calcium: 348mg | Iron: 6.5mg