Middle Eastern Brown Lentil Salad with Peppered Cheese, Strawberries & Egg
Who ever said a healthy diet is boring? Enjoy the touch of strawberries in this lentil salad perfect for a Spring lunch. Such flavour!
Yield: Serves 4
200 Grams Brown Lentils – Soaked
½ Red Pepper
3 Local Gbejniet (Peppered Cheese)
1 Tin Chick Peas
1 Small Bulb of Fennel
1 Cup of Finely Chopped Parsley
1 Cup of Finely Chopped Mint
1 Tbsp Chopped Fresh Garlic
1 Punnet Strawberries
4 Hard-Boiled Eggs
In a big pot of water, cook the lentils until soft. Drain and cool. Drain and rinse the chick peas.
In a large bowl, mix the lentils, finely chopped pepper, local cheese, finely chopped fennel, parsley, mint and garlic. Drizzle with oil, season to taste and rest for 30 minutes, so the flavours infuse together. Place in a platter and decorate the rim of the platter with hard-boiled egg and strawberries.
Serve with toasted pitta bread and mint tea.
Check out more interesting recipes featuring strawberries:
Recipes have been reproduced from the foodie issue no.20.