Grilled Vegetables With Sumac and Lentil Salad
Matt SinclairIngredients:
Serves: 4
- 3 Tbsp Extra Virgin Olive Oil
- 1 Tbsp sumac
- 2 Eggplants, sliced 1cm lengthways
- 2 Zucchinis, halved lengthways
- 300gm baby carrots, peeled
- 200gm watercress
- 1 small red onion, thinly sliced
- 250gm brown lentils, drained and rinsed
- 1/3 cup currants
- ¼ cup toasted pepitas
Dressing:
- 1/3 cup flat leaf parsley
- 1/3 cup mint leaves
- 1 green chilli, roughly chopped
- 1 clove garlic, roughly chopped
- 100gm tahini paste
- 2 Tbsp lemon Juice
- 1 Tbsp honey
- 2 Tbsp Extra Virgin Olive Oil
- 100ml coldWater
- Sea Salt and Pepper
Method:
- In a small bowl, combine the olive oil and sumac. Evenly coat the vegetables in the sumac oil. Heat a griddle pan or BBQ on high. Once hot, chargrill the vegetables for approximately 2-3 minutes on each side until charred and tender. Remove to the side to cool slightly and season with salt to taste.
- Combine the herbs, chilli, garlic, tahini paste, lemon juice and honey in a food processor and blitz to combine. Slowly add the olive oil while the food processor is on, adding a little water if needed. Season to taste once it has reached the consistency similar to yoghurt.
- To assemble, you can keep the vegetables whole or break/cut them into smaller pieces. Lay out onto a platter with the watercress and fold together gently to combine. Dollop/drizzle some of the dressing across the vegetables, sprinkle over the lentils and scatter the currants and pepitas over the top. Serve the extra dressing on the side.
Our friends at Wine Selectors suggest pairing this dish with a Sauvignon Blanc Semillon.
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