- 1 ATLAS labneh tub
- 1 ATLAS lentils pack
- 1 slivered almond sachet
- 1 ATLAS baharat spice mix bag
- 1 radish bunch
- 1 capsicum
- 1 eggplant
- 1 lemon
- 1 red onion*
- 1 mint bunch
Pantry staples: Salt, olive oil, cooking oil, butter (optional)
Allergens: Dairy, onion, nuts (almond)
Specialised equipment: Lined baking tray, zester/microplane
Chef's note: Baharat is a spice mix which consists of seven spices which when combined give you the quintessential taste of Lebanese food. The seven spices are cloves, nutmeg, coriander, allspice, black pepper, cumin and cinnamon.
1. Prepare the ingredients
Always read the recipe in full before you begin. Preheat the oven to 210C fan forced. Wash the vegetables. Pick some of the mint leaves. Finely slice the radish. Finely dice half of the onion and finely slice the remaining half. Finely dice the capsicum. Zest and juice the lemon. Cut the eggplant in half lengthwise. Score the eggplant by slicing 1cm deep lines into the flesh. Drain and wash the lentils.
2. Cook the eggplant
Place the eggplant on a lined baking tray with the flesh side facing up. Rub half of the spice mix into the flesh then drizzle with olive oil and a sprinkle of salt. Cook in the preheated oven for 15-20 minutes or until charred and cooked through.
3. Pickle the onion
Meanwhile, combine the sliced onion with the lemon juice and some salt. Set aside for at least 10 minutes.
4. Cook the lentils
Heat a splash of oil in a frying pan over medium heat. Add the diced onion, capsicum, remaining spice mix and half of the lemon zest and cook for 2 minutes or until the vegetables start to soften. Add the lentils and a splash of water and cook for 5 minutes.
5. Make the lemon labneh
Mix the labneh, remaining lemon zest and some salt. You may need to add some water to help loosen the labneh.
6. Toast the almonds
Add a splash of oil or a little butter to a frying pan over medium-low heat. Add the almonds and toast for 2 minutes, stirring often, or until browned, then set aside.
7. Make the salad
Add the radishes to the onion slices. Add a splash of olive oil and a little salt to taste.
8. To serve
Divide the lentils between serving plates. Top with the eggplant, half the radish and onion salad, mint leaves, almonds and labneh.