Spiced lentils with roast eggplant, apple and mint

1. Place lentils in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender but still firm. Drain and rinse.

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.

Notes:
Toss the eggplant with oil and spices then cook in the oven at 200ºC for 15-20 minutes if preferred.

puy lentils 1 packet (200g)

eggplant 1

cherry tomatoes 1/2 punnet (200g)
lebanese cucumber 1
avocado 1
Red apple 1
mint 1 packet
baby spinach 1/2 bag (100g)

lemon 1
marinated feta cheese 1/2 tub

From your pantry:
oil (for cooking + olive), salt, pepper, ground cumin, chilli flakes, honey