Serve as a side salad or on its own. Our wine pairing recommendation : Cape Elephant Chenin Blanc or Lutzville Merlot.

4 people

Preparation time:
5 minutes

Cooking time:
5 minutes


  • 80 ml plain DENDAIRY Greek Yoghurt
  • 50 ml KNORR Garlic and Herb Salad Dressing
  • 2 teaspoon(s) mint jelly
  • 1 tablespoon(s) fresh mint, chopped
  • 2 teaspoon(s) SPAR Lemon juice
  • 2 medium brinjals, cut into 1cm-thick slices
  • 1 tablespoon(s) SPAR Olive oil
  • 2 ripe tomatoes, finely chopped
  • 1 cup(s) fresh parsley leaves, roughly chopped
  • 1 tin lentils, drained


  1. Combine the yoghurt, Garlic & Herb dressing, mint jelly, fresh mint & lemon juice in a jug.  Season with salt & pepper
  2. Heat a griddle pan on high. Lightly brush the brinjal with olive oil. Season with salt then cook for 2 minutes each side or until brown and tender. Cut into strips
  3. Place the brinjal, tomato, parsley and lentils in a large bowl & gently toss to combine
  4. Place the salad on a serving platter and drizzle with the dressing when ready to serve

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