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Xueci's lentil salad

Based on 2 ratings
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Xueci Cheng

Associate Food Editor at Kitchen Stories

instagram.com/scharf.xueci/

“To put my own mark on Zwilling's Lentil salad with roasted vegetables and feta cheese, I actually decided to take out some vegetables, add in chickpeas, and make a limey, herby dressing to brighten everything up.”

Difficulty

Easy 👌
40
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
30 g red lentils
50 g canned chickpeas
carrot
½ sweet potato
½ cucumber
nectarine
2 sprigs parsley
2 sprigs mint
⅓ tsp mustard
½ tbsp honey
1 tbsp olive oil
30 ml apple cider vinegar
¼ tsp ground coriander
¼ tsp cayenne pepper
½ lime
30 g baby spinach
20 g cashews

Utensils

  • pot
  • colander
  • cutting board
  • knife
  • oven
  • baking sheet
  • parchment paper
  • 2 bowls
  • fine grater
  • Step 1/4

    Add lentils to a pot with twice the amount of water, and let simmer for approx. 15 - 20 min. Drain and pat dry chickpeas. Dice sweet potato and cucumber. Cut carrot into matchsticks. Cut nectarine into thin wedges. Roughly chop parsley and mint.
    • 30 g red lentils
    • 50 g canned chickpeas
    • carrot
    • ½ sweet potato
    • ½ cucumber
    • nectarine
    • 2 sprigs parsley
    • 2 sprigs mint
    • pot
    • colander
    • cutting board
    • knife

    Add lentils to a pot with twice the amount of water, and let simmer for approx. 15 - 20 min. Drain and pat dry chickpeas. Dice sweet potato and cucumber. Cut carrot into matchsticks. Cut nectarine into thin wedges. Roughly chop parsley and mint.

  • Step 2/4

    Preheat the oven to 200ºC/390ºF. Add chickpeas, carrot, and sweet potatoes to a parchment-lined baking sheet, drizzle with oil, season with salt and pepper. Roast for approx. 15 - 20 min. Remove and let cool.
    • oven
    • baking sheet
    • parchment paper

    Preheat the oven to 200ºC/390ºF. Add chickpeas, carrot, and sweet potatoes to a parchment-lined baking sheet, drizzle with oil, season with salt and pepper. Roast for approx. 15 - 20 min. Remove and let cool.

  • Step 3/4

    In a bowl, mix together the mustard, honey, olive oil, apple cider vinegar, ground coriander, cayenne pepper, and the juice and zest from the lime.
    • ⅓ tsp mustard
    • ½ tbsp honey
    • 1 tbsp olive oil
    • 30 ml apple cider vinegar
    • ¼ tsp ground coriander
    • ¼ tsp cayenne pepper
    • ½ lime
    • bowl
    • fine grater

    In a bowl, mix together the mustard, honey, olive oil, apple cider vinegar, ground coriander, cayenne pepper, and the juice and zest from the lime.

  • Step 4/4

    Add lentils, roasted chickpeas, vegetables, cucumber, nectarine, baby spinach, and cashews to a bowl. Drizzle with the dressing and fresh herbs, and toss to combine. Enjoy!
    • 30 g baby spinach
    • 20 g cashews
    • bowl

    Add lentils, roasted chickpeas, vegetables, cucumber, nectarine, baby spinach, and cashews to a bowl. Drizzle with the dressing and fresh herbs, and toss to combine. Enjoy!