|
Crunchy Veg, Lentil & Seed Salad This is one of those really textural, highly nutrient-dense salads that feel light yet satisfying. It can be served as a main dish, but it’s also a great side salad for roasted fish (the harissa-roasted salmon from Cannelle et Vanille comes to mind). The lentils are first cooked to al dente and then roasted to get them extra crispy and nutty, then tossed with crunchy vegetables and toasted seeds. Any leftovers will keep for a few days in the refrigerator so it’s a great one to pack and go. A few notes about this salad. - You could make this with canned chickpeas. Drain them well and roast them as you would roast the lentils. It might take 5 minutes longer to get them crispy. - I kept the lentils simple, but you could toss them with more spices like ground cumin or paprika. - I am not a fan of raw broccoli so I blanch it for a minute in boiling water to take that raw edge off. You could skip this step and serve it raw. - You can play around with other crunchy vegetables. Finely chopped fennel, radish, or thinly sliced cabbage come to mind. - If you want extra saltiness, you can add some crumbled feta cheese. - Store any leftovers in an airtight container and take it to work with you! Serves 2 to 4 For the lentils 1 cup (200 g) French or Pardina lentils, rinsed 2 1/2 cups (560 ml) water 1/2 teaspoon kosher salt 1 garlic clove, peeled and crushed 1 bay leaf For the salad 1 cup (120 g) assorted nuts and seeds (sliced almonds, sunflower, pumpkin and sesame seeds) 1/2 head broccoli, chopped into bite-size pieces (about 3 1/2 cups) 1/2 cucumber, peeled, seeds removed and chopped into 1/2-inch pieces 1/3 cup (60 g) pitted green or kalamata olives, chopped 1 medium shallot, peeled and finely chopped Handful parsley, finely chopped Handful mint, finely chopped For the vinaigrette 1/2 cup extra-virgin olive oil Juice 1 lemon 2 teaspoons honey 1 teaspoon Dijon mustard 1/2 teaspoon kosher salt 1/2 teaspoon black pepper · Cook the lentils. Preheat oven to 425°F (220°C). Combine the lentils, water, salt, garlic, and bay leaf in a medium pot. Cover the pot and bring water to a vigorous simmer over high heat. Reduce heat to medium and cook for 15 minutes or until the lentils are al dente. Drain the lentils really well and spread them on a baking sheet. Remove the garlic and bay. Bake the lentils for 20 minutes until they are toasted and crispy, giving them a toss half way through baking. · Toast the seeds. Combine the seeds in a medium sauté pan and toast them over medium heat until they smell nutty and begin to turn slightly golden, about 2 minutes. Transfer the seeds into a large bowl. · Blanch the broccoli. Fill a medium pot with water and bring it to a boil over high heat. Add the broccoli and blanch it for 1 minute until it is slightly cooked but still very crunchy. Drain the broccoli and run it under cold water. Drain it really well. · Prepare the vinaigrette. Combine olive oil, lemon juice, honey, mustard, salt and pepper in a small mason jar . Screw on the lid and shake vigorously until you have a creamy vinaigrette. · Prepare the salad. Add the cooked lentils, blanched broccoli, cucumber, olives, shallot, parsley, and mint to the bowl with the seeds. Add the vinaigrette and toss everything together until well coated. Serve immediately. Store the salad in the refrigerator for up to 3 days.
|
