Lentil And Mint Salad Food

RADISH, LENTIL & MINT SALAD

Steps:

• Toast the walnut pieces in a large frying pan over a medium heat until fragrant and just starting to char at the edges. Tip into a bowl and set aside.
• In the same pan, turn the heat down to low and add 1 tbsp olive oil. Add the onion, fry gently for around 10 mins until soft, then take the pan off the heat. Add the black treacle, Sherry vinegar and the rest of the olive oil, then mix and leave to cool. Add the chopped mint to the pan, and season well.
• In a large bowl, mix together the lentils, cucumber and half the radishes, then pour over the cooled onion and mint dressing. Toss everything together and pile onto a serving dish. Scatter over the walnut pieces and the rest of the mint and radishes, then serve.

LENTIL-AND-MINT SALAD

Steps:

• Place lentils in a medium saucepan and cover with tepid water. Set aside to soak for 30 minutes. Drain the lentils and return them to the saucepan. Add the yellow onion, thyme, garlic and bay leaf. Cover the lentils by 2 inches with cold water and place over high heat. Bring to a boil, lower the heat to a simmer and cook until the lentils are tender but not mushy, about 30 minutes.
• Remove the lentils from the heat. Discard the onion, thyme, garlic and bay leaf and drain the lentils. Place them in a large bowl. In a small bowl, whisk together the oil, lemon juice, salt and cumin and pour over the lentils. Add the red onion and bell pepper and toss. Stir in the mint just before serving. Serve warm or cold with roasted lamb, beef or poultry.

LENTIL SALAD WITH MINT AND FETA

Steps:

• Place lentils in heavy large saucepan. Cover lentils with 4 inches of water. Season water with salt. Boil until lentils are just tender, about 25 minutes. Drain. Cool slightly.
• Combine oil, vinegar, mint and garlic in large bowl. Add warm lentils; toss well. Refrigerate until well chilled. (Lentils can be prepared 1 day ahead.)
• Add tomatoes, bell pepper and green onions to lentils. Season to taste with salt and pepper. Divide salad among plates. Sprinkle feta over lentils.

LENTIL AND ORZO SALAD

Steps:

• Bring 6 cups of salted water to a boil in a large pot.
• Add the orzo and boil for 8-10 minutes or until tender.
• Drain, and toss with 1 Tablespoon of the olive oil.
• Spread the orzo onto a sheet pan, and cool in the refrigerator.
• Meanwhile, place the lentils, carrot, celery, onion, bay leaf, and salt into a large pot, and add enough water to cover.
• Bring to a simmer, and cook until lentils are just tender, about 25 minutes.
• Drain, and discard the carrots, celery, onions, and bay leaf.
• Mix the lentils and the cooled orzo in a large salad bowl.
• Add the cucumber, tomato, parsley, almonds, mint, basil, lemon juice, and remaining oil.
• Toss until combined, and season to taste with salt and pepper.
• Set aside to allow the flavors to develop for at least 1 hour before serving.

PUY LENTIL, SPICED ROAST CARROT & FETA SALAD

Steps:

• Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.
• Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.
• Toss the dressed lentils with mint and lamb's lettuce. Lay warm spiced carrots on top and scatter with feta.

CHICKEN SALAD WITH LENTILS, PEAS AND MINT

Steps:

• Bring 3 cups water and lentils to boil in heavy medium saucepan. Reduce heat to medium-low, cover and simmer until lentils are tender, but still retain shape, about 20 minutes. Drain well. Transfer lentils to large bowl. Mix in 1 tablespoon lemon juice and 1 tablespoon oil. Cover and refrigerate.
• Rub chicken breasts on both sides with curry powder. Season with salt and pepper. Heat 1 teaspoon olive oil in heavy large skillet over medium-high heat. Add chicken breasts to skillet and cook until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plate and refrigerate until well chilled.
• Add chicken broth to same skillet and bring to boil. Add cauliflower and peas and cook over high heat until vegetables are crisp-tender and most of liquid has evaporated, about 5 minutes. Add mixture to lentils.
• Cut chicken into 1/2-inch cubes and add to lentils along with any accumulated juices. Mix in diced tomatoes, diced cucumber, sliced green onions, sour cream and chopped fresh mint. Season salad to taste with salt and pepper. cover and refrigerate until well chilled, about 2 hours. (Salad can be prepared 1 day ahead. Keep refrigerated.
• Toss watercress with remaining 2 tablespoons lemon juice and 2 tablespoons oil. Season to taste with salt and pepper. Mix pear into chicken salad. Mound chicken salad in center of 4 plates. Surround with watercress. Garnish salad with tomato wedges and mint sprigs and serve.