Xueci's lentil salad

Xueci's lentil salad

Based on 4 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.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 👌

Preparation

40 min

Baking

15 min

Resting

0 min

Ingredients

2Servings
30 g
red lentils
50 g
canned chickpeas
1
carrot
½
sweet potato
½
cucumber
1
nectarine
2 sprigs
parsley
2 sprigs
mint
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
MetricImperial

Utensils

pot, colander, cutting board, knife, oven, baking sheet, parchment paper, 2 bowls, fine grater

Recipes made to your taste

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  • 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
    • 1 carrot
    • ½ sweet potato
    • ½ cucumber
    • 1 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.
    • 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!

  • Enjoy your meal!

    Xueci's lentil salad

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