Fresh Lentils And Nectarine Salad

• 250 grams green lentils
• 2 green bell peppers, small
• 1 eggplant, small
• 4 tomatoes
• 1 tablespoon olive oil
• 1 spring onion
• 1 nectarine, thin slices
• 2 springs fresh mint
• 2 tablespoons pumpkin seed oil
• 1 tablespoon apple cider vinegar
• 2 pinches salt and pepper

1. COOKING LENTILSrnCook the lentils as written on the package, or for about 30 - 45 minutes. Cool under a cold running water and refrigerate until needed.
2. Place the eggplant on top of the gas range grate or grill over the open flame. Allow eggplant to roast over the flame for 10 minutes. Clean and cut the tomatoes and green peppers. Place a pan over a medium high heat, add a bit of olive oil and fry the veggies for about 5 minutes.
3. Scoop out the roasted pulpy flesh and place it in pan and fry the flesh for about 5 minutes, stirring occasionally. Season with salt and let it cool.
4. SERVErnIn a salad bowl mix together the lentils, tomatoes, bell peppers, grilled eggplant flesh, sliced spring onion, slices of nectarine and mint. Season with salt and pepper and drizzle with a bit of pumpkin seeds oil and apple vinegar.

green lentils, green bell peppers, eggplant, tomatoes, olive oil, onion, nectarine, mint, pumpkin seed oil, apple cider vinegar, salt

Taken from food52.com/recipes/37540-fresh-lentils-and-nectarine-salad (may not work)