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5 from 5 votes

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
Cook Time5 minutes
Total Time10 minutes
Course: Salad
Cuisine: Italian
Servings: 4 people
Calories: 425kcal
Author: Emily Wyper

Ingredients

  • 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

Instructions

  • 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.

Notes

*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

Nutrition

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