So delicious. I made this for when I had invited colleagues and friends over, we had a buffet set up with lots of salads, this was the winner. I will be making it again for our community party later in the year. It is a Turkish recipe.
INGREDIENTS:
- 100g green lentils
- 300g tomatoes, finely chopped
- 60g red onion, finely sliced
- 4 large spring onions, finely chopped
- 1/2 tbsp tomato paste
- 1 tbsp pul biber – chilli flakes
- 60 g walnuts, finely chopped. You could use a food processer, you are aiming for the bits of nut to be about the size of a large lentil.
- chopped herbs – could be a mixture of basil, parsley, dill, fennel,
- 2 tbsp pomegranate molasses
- Salt and pepper
- crisp lettuce leaves, to serve
METHOD:
- Cook the lentils, boil them in water until tender but still firm. This takes around 20 minutes. When they are cooked, strain them and rinse them in icy water. Set them to cool while you prepare the other ingredients.
- In a large bowl, combine the lentils, tomatoes, onion, spring onion, chilli powder, and walnuts. Mix in the chopped herbs.
- In another bowl, mix the pomegranate molasses, tomato puree and iced water to make a sauce, and season with 1/2 tsp salt and grated black pepper.
- Mix the sauce into the salad, and serve on a bed of romaine lettuce leaves.