Lentil, Feta And Mint Salad
20
- Prep Time20 min
- Total Time20 min
- Makes6 servings
Ingredients
3/4 tsp cumin seeds
3 tbsp + 2 tsp olive oil, divided
1 tbsp lemon juice
2 tsp honey
2 garlic cloves, minced
1/4 tsp flaked sea salt
1/4 tsp pepper
1 cup cooked green lentils
1 large red onion, cut into 8 to 10 wedges, keeping root end intact
4 cocktail tomatoes, cut into wedges
1/2 small English cucumber, seeded and diced, (1 cup)
2 cups packed baby spinach
1/2 cup toasted walnut halves, chopped
1/2 cup mint leaves, chopped
1/2 cup sliced feta
Instructions
TOAST cumin seeds in a frying pan over medium-low, stirring often until fragrant, 1 to 2 min. Transfer to a mortar and pestle and coarsely grind. Whisk 3 tbsp of the oil, lemon juice, honey, garlic, cumin seeds, salt and pepper in a small bowl. Toss 2 tbsp of dressing with lentils in a large bowl and set aside.
HEAT remaining 2 tsp oil in same frying pan over medium. Add onion and cook until lightly charred, about 8 min. Let cool.
ADD onion, tomatoes, cucumber, spinach, walnuts and remaining dressing to lentils and arrange on a platter. Garnish with mint and feta. Kitchen Tip: To make 1 cup cooked lentils, boil ½ cup dry lentils in 2 cups water in a medium saucepan. Reduce heat to medium-low and simmer, partially covered, until just tender, about 25 min. Drain and let cool.
Easiest way to halve cherry tomatoes
Nutrition (per serving)
Calories 231, Protein 7g, Carbohydrates 16g, Fat 17g, Fibre 3g, Sodium 196mg.
Excellent source of folate.
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