Fennel & Apple Salad (RAW)
Banana Coconut Pie (RAW)
2 cups of cooked lentils
2 tbsp apple cider vinegar
1 red onion
1/2 cup coarsley chopped coriander, parsley and mint
half a pomegranate
1 tbsp of ghee*
1 cup full cream natural yogurt*
2 tbsp tahini
2 tbsp mustard
1 tbsp of honey*
juice of one lemon
1 garlic clove, crushed
*Vegans, substitute coconut oil for ghee, coconut yogurt instead of yogurt and maple syrup for honey.
Heat ghee in a cast iron skillet and fry eggplant on both sides until golden brown.
Combine olive oil, apple cider vinegar and onions in a bowl, add warmed lentils. (You can use freshly cooked or leftovers).
Mix all dressing ingredients in a bowl and season to taste with salt and pepper.
Before serving toss eggplant, pomegranate and herbs through lentils and arrange on a platter.
Serve warm with dressing on
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