Lentil salad with smoked cashew cheese
This salad is colourful, flavourful, vegan and packed full of protein. It's a meal in itself.
Lentil, eggplant and smoked cashew cheese salad
2 as a main meal
1 c puy (French style) lentils
A handful of baby spinach
1 large eggplant
2 tbsp olive oil
120g Artisa Gladstone
2 tbsp dried cranberries
Flat leaf parsley to garnish
½ c olive oil
1 tbsp tahini
1 tbsp maple syrup
Juice of ½ lemon
Salt and freshly ground pepper
Whisk all ingredients together in a bowl until combined.
Cook the lentils according to packet instructions.
Heat 1 tbsp olive oil in pan and cook eggplant slices on both sides until soft. Spread a teaspoon of dressing over each slice then remove from pan and keep warm.
Transfer cooked lentils to pan on medium heat. Add remaining dressing and spinach and warm through.
Heat grill pan. Brush slices of Gladstone with remaining olive oil and cook until golden. Remove from heat.
To serve, arrange lentils on a plate, top with eggplant slices and grilled Gladstone.
Garnish with dried cranberries and flat leaf parsley.