Turkish lentil, feta and mint salad

3

PREP TIME

20 min

TOTAL TIME

20 min

Serves

6

Turkish lentil, feta and mint salad

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.

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Nutrition (per serving)

  • Calories
  • 231,
  • Protein
  • 7 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 17 g,
  • Fibre
  • 3 g,
  • Sodium
  • 196 mg.
  • Excellent source of
  • folate
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