Fig and lentil salad
Photo by Tamara West
This salad transports me to a Greek cafe carved out of the rock with the sea lapping at my feet and a glass of chilled local rose in hand. Lentils have a unique nutty flavour and the slightly crunchy texture when they are just cooked is delicious. Finished with freshly picked herbs and lemon, this is a perfect salad for the warmer months ahead.
|1 cup||Green lentils|
|6||Dried figs, sliced|
|2 Tbsp||Olive oil|
|1 Tbsp||Flat leaf (Italian) parsley|
|½ tsp||Ground coriander|
|½ cup||Celery, peeled and diced|
|2 Tbsp||Lemon juice|
|½ tsp||Flaky sea salt|
|⅛ tsp||White pepper, freshly ground|
|¼ cup||Celery leaves, picked|
- Wash lentils, then cover with 3 cups of cold water. Bring to the boil with celery and carrot and simmer for 25-30 minutes or until just cooked. Drain, discard celery and carrot and allow to cool.
- Simmer figs in 1 cup of water to soften the fruit, drain off excess liquid and add to lentils. Mix in oil, herbs, ground coriander, celery, lemon juice, salt and pepper.
- Spoon lentils onto a platter, garnish with crumbled feta, lemon zest, micro greens and celery leaves.