ARABIAN LENTIL SALAD
ARABIAN LENTIL SALAD
SERVES 1 LARGE PORTION
FOR THE SALAD
2 cups (400 g) cooked green lentils
1/2 cucumber
1 very large tomato
2 celery sticks
1/4 bunch of flat leaf parsley
1/4 bunch of mint
5 pitted dates
1 shallot
1 small garlic clove
1 tbsp. olive oil
FOR THE DRESSING
juice of 1 small lime
1 1/2 tbsp. extra virgin olive oil
1/2 tsp. sea salt
pinch of freshly ground black pepper
pinch of ground cumin
pinch of ground allspice
1 tsp. agave syrup
1/2 tsp. harissa
NUTRITIONAL VALUES
Calories: 944kcal
Fat: 20.4g (2.9g S.Fat)
Carbs: 144.8g
Protein: 51.8g
Sugar: 20.2g
Sodium: 519mg
METHOD
To make the salad, place the lentils in a colander, rinse with cold water, and drain. Peel the cucumber, then cut it in half lengthwise, remove the seeds, and cut into cubes. Quarter the tomato, remove the core and seeds, and finely chop. Thinly slice the celery. Remove the leaves from the herb stalks and finely chop. Dates should be cut into small pieces. The shallot and garlic should be peeled and finely chopped. In a pan, heat the oil and sauté the shallot over medium heat before adding the garlic. Allow the mixture to cool before combining it with the prepared ingredients in a mixing bowl.
To make the dressing, combine the lime juice, oil, salt, pepper, cumin, allspice, agave syrup, and harissa in a mixing bowl. Toss the salad in the bowl with the dressing. Allow to infuse for at least 30 minutes before tasting and adjusting seasoning with more salt and pepper if desired
To make the dressing, combine the lime juice, oil, salt, pepper, cumin, allspice, agave syrup, and harissa in a mixing bowl. Toss the salad in the bowl with the dressing. Allow to infuse for at least 30 minutes before tasting and adjusting seasoning with more salt and pepper if desired
Ad
When we cook we are listening to the Blinkist* summaries - because it’s simply the best and you learn while having fun cooking.
* = Affiliate Link