A high-protein salad bowl that's packed with fibre. The homemade aubergine dip? Unbeatable.
2 Aubergines
6 Eggs
250g Worldwide Foods Good Grains French Inspired Lentils
250g Worldwide Foods Red and White Quinoa
90g Flat Leaf Parsley
150g Pitted Green Olives
400g Hummus
For the Dressing: 100g Sun Dried Tomatoes
80ml White Wine Vinegar
80ml Olive Oil
20ml Water
Heat the oven to 220°C.
Trim and chop the aubergine into 2cm chunks.
Transfer to a baking tray, drizzle with olive oil, season and toss well.
Bake for 20-25 mins until softened and golden.
Meanwhile, bring a saucepan full of water to the boil.
Once boiling, gently drop the eggs in, turn the heat down slightly to a gentle simmer and cook for 7 mins until jammy.
Add all the dressing ingredients to a blender and blend until smooth. Set aside.
Reheat the lentil and quinoa pouches, then tip both into a large bowl.
Pick the parsley leaves and finely chop the stems, then add to the bowl along with the olives.
Tip in the cooked aubergine and half the dressing.
Toss to combine.
Add a dollop of hummus to four serving bowls.
Spread it out, then top with the salad and a jammy egg.
Finish with a drizzle of dressing.
