• 1 cup Puy (French style) lentils
  • 120g Artisa Gladstone
  • 2 tablespoons dried cranberries
  • Flat leaf parsley, to garnish
  • 1 handful baby spinach
  • 1 large eggplant
  • 2 tablespoons olive oil

Tahini Dressing

  • 1/2 cup olive oil
  • 1 tablespoon tahini
  • 1 tablespoon maple syrup
  • Lemon juice, 1/2 lemon
  • Freshly ground salt and pepper


  1. Cook lentils in boiling water until tender. Drain.
  2. Meanwhile, prepare dressing by whisking all ingredients together in a bowl.
  3. Heat 1 tbsp olive oil in pan and cook eggplant slices on both sides until soft. Spread a tsp of dressing over each slice then remove from pan and keep warm.
  4. Transfer cooked lentils to pan on medium heat. Add remaining dressing and spinach and warm through.
  5. Heat grill pan. Brush slices of Gladstone with remaining olive oil and cook until golden. Remove from heat.
  6. To serve, arrange lentils on a plate, top with eggplant slices and grilled Gladstone. Garnish with dried cranberries and flat-leaf parsley.