Kale Eggplant Herb Salad


  • 3x eggplant
  • 1x pomegranate
  • 2x lemons
  • 1-2 avocados
  • Zest of 1 lemon
  • 2x cloves garlic
  • 1x 5cm ginger
  • 1 red onion
  • 3x tbs honey or agave
  • 1x tsp cumin ground
  • 1x tsp sweet paprika ground
  • 1 tbs maple syrup
  • 400g black lentils
  • 1-2 cups raspberries
  • 400-500g kale sliced
  • 2 handfuls of spinach or chard sliced
  • 150 g walnuts
  • 3 tbs black sesame seeds
  • Handful of dill
  • Salt and pepper to taste

First put your oven on at 180 fan forced then line a baking tray with braking paper and set along side your chopping board, then cut your eggplants into Cubes and lay in your tray, next combined the juice of 1 lemon and the zest of one lemon in a bowl along with your honey spices maple syrup salt and pepper and one clove of garlic finely sliced. Once combined pour over your eggplant and massage in the place in the over until golden brown or soft ( if it starts to look dry add more lemon juice and a small drizzle of honey and mix then back in the oven) next place your walnuts on a tray with baking paper and bake until golden and fragrant this will take 8-10 min next slice up your kale 1 red onion garlic and fine grate your ginger. In a pan add oil and bring to a high temp add your onion and garlic and fry for 2 min or until golden (don't let it burn ) next place your kale in along with the juice of a lemon and stir one the kale starts to wilted take off heat and place in your salad bowl. Now once your eggplant is cooked and cooled a bit add to the bowl add in your avocado cubes, pomegranate, raspberries, sesame seeds, walnuts, fresh spinach for bulk, lentils and salt and pepper to taste and serve super easy super yummy.