2. Heat a frypan over medium heat with 2 tbsp oil. Dice eggplant, add to pan as you go along with 2 tsp cumin and 1/2 tsp chilli flakes. Cook for 6-8 minutes, or until tender. Season with salt and pepper.
3. Halve cherry tomatoes. Deseed and slice cucumber. Dice avocado and apple, chop mint and spinach.
4. Whisk lemon zest and juice with 1 tbsp honey and 1/4 cup olive oil. Season with salt and pepper.
5. Toss lentils, eggplant, feta cheese and salad ingredients together. Divide between bowls and spoon over dressing to serve.
Toss the eggplant with oil and spices then cook in the oven at 200ºC for 15-20 minutes if preferred.
cherry tomatoes 1/2 punnet (200g)
lebanese cucumber 1
Red apple 1
mint 1 packet
baby spinach 1/2 bag (100g)
marinated feta cheese 1/2 tub
From your pantry:
oil (for cooking + olive), salt, pepper, ground cumin, chilli flakes, honey