INGREDIENTS

  • 1/2 eggplant ( 6 slices are needed for 2 serves)
  • 1/2 punnet of cherry tomatoes
  • 1/2 tin of brown lentils
  • 1/4 cup of feta or goats cheese
  • 1/2 lemon juiced
  • 30 grams of Mizuna, Broccoli and Red Radish Microgreens
  • 1 x red chilli
  • Olive oil
  • Salt and pepper

INSTRUCTIONS

Slice eggplant into 1cm wide rounds and salt for at least 20 mins. After 20 minutes, rinse salt off, pat dry and lightly coat w olive oil to then BBQ.

Meanwhile, rinse lentils and put into mixing bowl, slice cherry tomatoes into quarters and chop chilli, and add to lentils. Drizzle with lemon juice and a tablespoon of olive oil. Season with salt and pepper. Toss to combine.

Place 1 eggplant slice on each serving plate, place a tablespoon of the lentil mix on eggplant slice, top with 1/4 feta or goats cheese, and then with 1/4 of the Microgreens. Continue layering with the remaining eggplant, lentil mixture, feta or goats cheese and Microgreens. Top with some Microgreens and drizzle 1 teaspoon of olive oil to serve.

Serves 2.

Enjoy.