The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Black Lentil Salad with Harissa Aubergine & Pomegranate
Rub aubergine wedges in harissa and maple syrup, then bake until golden and gooey. Plate up over warm lentil salad, studded with grated carrot, lemon, mint and pomegranate seeds. Finish with lashings of lemony yoghurt.
Prep in 10
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 240g black beluga lentils (drained) (Wheat, Mustard, Soya, Cereals Containing Gluten) (Organic beluga black lentils and water)
- 2 carrot
- 1 pomegranate
- 1 handful of fresh mint
- 2 tsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 90g Tenderstem broccoli
- 1 tbsp maple syrup
- 1 graffiti aubergine
- 1 handful of fresh coriander
- 1 unwaxed lemon
Nutritional Information
Calories: 447
Protein: 14g
Carbs: 63g
Fat: 24g
Ingredients
- 1 handful of fresh mint (use half)
- 1 handful of fresh coriander (use half)
- 0 graffiti aubergine
- 1 pomegranate (use half)
- 240g black beluga lentils (drained) (use half) (Wheat, Mustard, Soya, Cereals Containing Gluten) (Organic beluga black lentils and water)
- 2 tsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 90g Tenderstem broccoli (use half)
- 2 carrot
- 1 tbsp maple syrup (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 unwaxed lemon (use half)
Nutritional Information
Calories: 498
Protein: 14g
Carbs: 75g
Fat: 24g
Black Lentil Salad with Harissa Aubergine & Pomegranate
Rub aubergine wedges in harissa and maple syrup, then bake until golden and gooey. Plate up over warm lentil salad, studded with grated carrot, lemon, mint and pomegranate seeds. Finish with lashings of lemony yoghurt.
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Cooking Instructions
- Preheat the oven to 220C / 200C / gas mark 7. Slice the aubergine lengthways into 3cm thick wedges. Place onto a lined baking tray and toss with the maple syrup, half the harissa, 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 15-20 mins, until soft and golden brown.
- Trim the broccoli and cut into thirds. Bring a small saucepan filled with salted hot water to a boil. Add the broccoli and boil for 3-4 mins, until cooked. Drain, then run under cold water to cool.
- Pick the mint leaves from the stalks and finely chop along with the coriander. Zest the lemon. Coarsely grate the carrots. Halve the pomegranate and remove the seeds.
- Drain and rinse the lentils. Heat a large frying pan with 1/2 tbsp oil on medium heat. Add the lentils, broccoli and a generous pinch of sea salt and black pepper. Cook for 3-4 mins, until piping hot. Remove from the heat and mix in the carrots, zest, coriander, mint and half the pomegranate seeds. Add a squeeze of lemon juice (to taste).
- To a small bowl, add the yoghurt, a squeeze of lemon juice and a pinch of sea salt. Mix well.
- Serve the lentil salad topped with the harissa aubergine. Drizzle with the lemon yoghurt and the remaining harissa. Sprinkle over the remaining pomegranate seeds.
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