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#MyDubai Bowl

Cariema Isaacs
Print Recipe Pin Recipe
Course Lunch
Cuisine Vegetarian
Servings 2 bowls

Ingredients
  

  • 2 small aubergines sliced about one-centimetre thick
  • 1 punnet cherry tomatoes halved
  • olive oil
  • ½ tsp dried oregano
  • ½ tsp dried mint
  • 1 cup cooked brown lentils
  • 1 cup canned chickpeas drained and rinsed
  • ¼ cup fresh flat-leaf parsley leaves only
  • 2 tbsp lemon juice freshly squeezed
  • Sea salt flakes and freshly ground black pepper to taste
  • 2 cups mixed leafy greens
  • 2 tbsp pine nuts for garnishing
  • 2 tsp za’atar for garnishing
  • 2 lemon wedges for garnishing

Dressing

  • ¼ cup mint finely chopped and fresh
  • 1 clove garlic crushed
  • 2 tbsp olive oil
  • 2 tbsp tahini paste
  • 2 tbsp water
  • ¼ cup lemon juice

Instructions
 

  • Preheat the oven grill.
  • Meanwhile, arrange the aubergine slices and tomatoes on a baking tray lined with baking paper. Coat them with olive oil and sprinkle with the oregano and mint. Grill for about eight minutes, or until the aubergine flesh is light brown.
  • Place the lentils and chickpeas in two separate mixing bowls. Add half the parsley to the lentils and the other half to the chickpeas.
  • Drizzle one tablespoon lemon juice in each and season to taste with salt and pepper and then give it a good but gentle mix.
  • Line two bowls with the leafy greens and arrange the aubergine slices and tomatoes on top. Add equal measures of the lentils and chickpeas.
  • Scatter the pine nuts on top and toss gently. Sprinkle generously with the za’atar.
  • Whisk together all the ingredients for the dressing and serve on the side, along with the lemon wedges.