Starters & salads
Eggplant and Lentil Salad
This recipe is ideal for the diet of women over 50 because the lentils and halloumi provide an excellent source of protein. Protein requirements increase with age and should be met as much as possible to keep muscles, cell function and the immune system healthy. Lentils also provide a valuable source of fibre, which can help with digestive problems. A high vegetable content helps to keep the energy balance in balance, as the need for energy decreases with increasing age due to a reduced metabolic rate. Vegetables contain few calories but a high nutrient density and therefore support the energy balance. The olive oil used provides healthy polyunsaturated fatty acids, which are crucial for maintaining healthy blood vessels and the cardiovascular system.
Details
- Difficulty
- Easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 40 min
- Total
- 40 min
- Yield
- 2 portions
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- Category
- Starters & salads
- Time
- 30–60 min
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- eggplant, medium-sized
- 395 g
- red onion
- 85 g
- red bell pepper
- 100 g
- chilli powder
- 0.1–0.3 tsp
- salt
- 1 tsp
- black pepper, ground
- 0.8 tsp
- honey
- 2 tsp
- extra virgin olive oil
- 60 g
- lentil, dried, any type
- 240 g
- fresh mixed herbs
- 1 bunches
- garlic
- 1 cloves
- Dijon mustard
- 1 tsp
- raspberry vinegar
- 30 g
- water
- 2 tsp
- raisin, all varieties
- 1–2 tbsp
- Halloumi
- 200 g
- mint leaves
- mint leave, fresh
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 47.7 g
- Energy
- 4,598.2 kJ
- Calories
- 1,099 kcal
- Fat
- 53.5 g
- Fibre
- 23.2 g
- Carbohydrates
- 114.7 g
Cooking instructions are available on the original Cookidoo® page.
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