Maggie Lynch’s summer lentil salad is both hearty and healthy
Serves 4-6
Ingredients
- 100g Beluga or puy lentils, rinse well
- 20g mint leaves, finely chopped
- 40g flat parsley, finely chopped
- 150g cucumber (1/4), peeled and de-seeded
- (see Maggie’s Tips)
- 2 plum tomatoes, de-seeded and finely diced
- 100g red onion, finely diced (1 medium)
- 2 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 tbsp Udo’s Choice oil
- Seasoning of sea salt and cracked black pepper
- 200g feta crumbled (optional)
Method
- Place lentils into a saucepan, cover with water and bring to the boil. Simmer for approximately 20 minutes or until lentils are soft. Drain the lentils thoroughly, rinse under cold tap, shaking off any excess water. Transfer to large bowl. Whilst lentils are cooking prepare the remaining ingredients.
- Gently mix all above ingredients together in a large bowl. Check seasoning, then transfer to a nice serving platter.
- Serve as a salad in its own right or as part of a Middle-Eastern mezze plate, with hummus, falafels, pitta bread, Turkish flat bread, labneh, grilled meats, fish, haloumi and so on.
Maggie's Tips
> To prepare the cucumber: Peel and cut in half lengthways. Scoop out seeds using a teaspoon. Slice the flesh into long strips and cut into dice.
> To prepare tomatoes: Place tomato on cutting board, stem side up. Cut in quarters then use a small spoon or knife to scoop out the seeds and any tough white core. Slice flesh in thin strips and cut into dice.
> Vegan friendly: Omit feta