Turkish lentil, feta and mint salad
By Chatelaine5
PREP TIME
20 min
TOTAL TIME
20 min
Serves
6
Photo, Sian Richards.
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
- 7 g,
- Carbohydrates
- 16 g,
- Fat
- 17 g,
- Fibre
- 3 g,
- Sodium
- 196 mg.
- Excellent source of
- folate
FILED UNDER: Middle Eastern Salads Vegetarian winter
