Using Napolina's new drained and ready to serve Cannellini Beans, this delicious salad is a tasty way to get your five a day.
Serves 3-425 minutes
1 aubergine, diced into 2cm pieces
1 red pepper, roughly chopped
1 yellow pepper, roughly chopped
Small punnet of cherry tomatoes
4 tbsp Napolina Olive Oil
2 tbsp Napolina Balsamic Vinegar
150g Napolina Drained and Ready to Serve Cannellini Beans
1 red onion, finely diced
2 garlic cloves, crushed
Small handful of basil, roughly chopped
1 tbsp Napolina Green Pesto
400g Napolina Lentils in Water
Salt & pepper
50g parmesan, shaved with a peeler
Preheat the oven to 200ºC / 180ºC fan. Place the diced aubergine, peppers and tomatoes onto a baking tray and drizzle with 2 tablespoons of Napolina Olive Oil and the Napolina Balsamic Vinegar.
Season with salt and pepper and roast for 15 minutes, turning halfway through.
Once the veg have roasted for 15 minutes, scatter the Napolina Cannellini Beans over the top and roast for a further 5 minutes.
While the veg finish roasting, heat 2 tablespoons of Napolina Olive Oil in a large frying pan over a medium to high heat and fry the red onion for 5 minutes, until soft and translucent.
Take out the roasted veg and leave to one side. Add the crushed garlic, basil and Napolina Green Pesto to the frying pan. Drain and rinse the Napolina Lentils, add to the frying pan and mix to combine. Season with salt and pepper and take off the heat.
Mix the roasted veg and cannellini beans through the lentil mix in the frying pan and then tip onto a serving plate.
Top the warm veg and lentil salad with rocket, shaved parmesan and serve.