Sweet eggplant and lentil salad with haloumi

Step 1

Heat 1 tablespoon oil in a large deep frying pan over medium-high heat. Cook eggplant for 5-7 minutes or until golden and tender. Transfer to a plate.

Step 2

Heat 1 tablespoon oil in the frying pan over medium-high heat. Stir onion and garlic for 5 minutes or until soft. Stir in tomato and capsicum for 5-7 minutes or until tomato softens. Stir in lentils and eggplant for 1-2 minutes or until heated through. Season.

Step 3

Meanwhile, heat remaining oil in a frying pan over medium-high heat. Cook haloumi, turning, for 1-2 minutes or until golden.

Step 4

Stir the spinach and basil into the lentil mixture. Serve with haloumi and bread.