When Frances created this salad, she gave it the more explanatory title 'Spiced eggplant and lentil salad with feta'. But the lentils and eggplant give this salad a substance and sombre colouring, so I thought I'd try christening it the serious summer salad. Michael and I tried it when we were in serious need of some salad and it made for a fine and filling meal. I'm not sure that I've used canned lentils before, and I've certainly never cracked over a can just to pour it over a salad, but now that I've tried it I'd do it again. I'd even consider upping the lentil quantity in this recipe if it was this salad I was making. That said, the feta was my favourite element; I succumbed to the advertising and tried the Dodoni feta that George Calombaris has been spruiking. A modest sprinkle of it enriched the entire dish with a creamy saltiness.If you'd like to make this salad, you can get the recipe from Crunchy Green Things.
you're totally right: eggplant-and-lentil brown are pretty serious hues for a salad. your name at least provides appropriate warning! I'll also be keeping an eye out for the feta you used, as I do love a good cheese tip, thanks!
ReplyDeleteYou're welcome, Frances! Thanks for sharing this lovely recipe with us.
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