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Roasted Aubergine and Romano Salad

Roasted Aubergine and Romano Salad

with Puy Lentils and Goats Cheese

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In Italy it is considered lucky to eat lentils on New Years Eve since their round, supposedly coin-like, shape symbolises prosperity*. When our chef arrived with a big bowl of this lentil salad, one hungry afternoon last week, our luck was definitely in! Refreshing, colourful and utterly delicious, we sourced fantastic feta cheese and sweet romano peppers along with a whole host of other goodies to create this quick, nutritious recipe. Whip it up and watch the vultures descend!

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelEasy
Ingredients
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Nutritional information/ per serving
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/ per serving
Always refer to the product label for the most accurate ingredient and allergen information.
Instructions
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