Page 10 - SV 3 2024

From the Kitchen...
JOAO ESTEVES
Lentil Salad with Mustard Dressing
Ingredients:
1 cup brown lentils
400g cherry tomatoes, halved 1 cucumber, diced
1 bunch coriander, chopped 200g feta cheese, crumbled
1 red onion, thinly sliced Handful of olives (optional) Salt and pepper to taste
For the Dressing:
1 tablespoon wholegrain mustard 3 tablespoons olive oil
Juice of 1 lemon
1 teaspoon brown sugar
Salt
Instructions:
1. Rinse the lentils thoroughly under cold water. In a saucepan, bring 2 cups of water to a boil. Add the rinsed lentils and reduce heat to low. Simmer for about 20-25 minutes or until the lentils are tender but not mushy. Drain any excess water and set aside to cool.
2. While the lentils are cooking, prepare the vegetables. Chop the cherry tomatoes in half, dice the cucumber, finely chop the coriander, thinly slice the red onion, and crumble the feta cheese.
3. In a small bowl, whisk together the wholegrain mustard, olive oil, lemon juice, and brown sugar until well combined. Taste and adjust seasoning if needed.
4. In a large mixing bowl, combine the cooked lentils, cherry tomatoes, cucumber, coriander, red onion, and olives if using. Gently toss the ingredients together to mix.
5. Pour the prepared mustard dressing over the salad mixture. Toss gently to ensure all ingredients are coated evenly with the dressing.
6. Taste the salad and season with salt and pepper according to your preference.
7. Sprinkle the crumbled feta cheese
over the top of the salad.
8. Serve the lentil salad immediately as a
side dish or a light main course.
9. This lentil salad with mustard dressing
is a refreshing and nutritious dish
that’s perfect for any occasion. Feel free to customise it with your favorite ingredients or add protein like grilled chicken or tofu for a heartier meal.
10 Simply Vegetables