I made a lentil salad to go with our BBQ on Bank Holiday Monday. It was a hit, but, I forgot to take a photo before we ate it up. Mine had beautiful purple chive flowers. So use your imagination and put those lovely flowers in where you see purple kale in the photo.
LENTILS 1 tin of cooked green lentils
SHALLOT, 1 large, finely chopped (¼ cup)
LEMON JUICE 2T.
CUCUMBER diced (1 cup)
TOMATOES, 2 medium , diced (1 cup)
FRESH MINT chopped (1/4 cup)
FRESH PARSLEY chopped (1/4 cup)
FRESH DILL chopped (1/4 cup)
OLIVE OIL 1T.
GOAT’S CHEESE, crumbled (1/4 cup)
You can use Feta cheese here if you want a Greek taste.
STIR to combine shallot and lemon juice in a large bowl.
ADD lentils, cucumber, tomatoes, mint, diill and oil.
SEASON with salt and pepper.
CHILL for 1 hour, or overnight before serving.
STIR in the chopped parsley and
SERVE topped with Goat’s cheese and chive flowers.
I also served it with a classic French Dressing
Classic French Dressing:
Olive Oil 6T.
Red Wine Vinegar 2T.
Sugar a pinch
S & P to taste