Big Lentil Salad Bowl

• servings: 6
• total time: 25 minutes

Ingredients

4 aubergines

12 eggs

360g dried lentils

quinoa

parsley

3x 175g green olives

3x 240g hummus

FOR THE DRESSING:

190g sun-dried tomatoes

80ml vinegar

80ml olive oil

20ml water

Directions

Heat the oven to 220°C. Trim and chop the aubergine into 2cm chunks. Transfer to a baking tray, drizzle with olive oil, season and toss well. Bake for 20-25 mins until softened and golden.

Meanwhile, bring a saucepan full of water to the boil. Once boiling, gently drop the eggs in, turn the heat down slightly to a gentle simmer and cook for 7 mins until jammy.

Add all the dressing ingredients to a blender and blend until smooth. Set aside.

Reheat the lentil and quinoa pouches, then tip both into a large bowl. Pick the parsley leaves and finely chop the stems, then add to the bowl along with the olives. Tip in the cooked aubergine and half the dressing. Toss to combine.

Add a dollop of hummus to four serving bowls. Spread it out, then top with the salad and a jammy egg. Finish with a drizzle of dressing.

Nutrition

• Serving Size: 4