Lentil salad with coriander and preserved lemon

Name: Lentil salad with coriander and preserved lemon
Cook time: 30 min
Ingredients: 1 1/2 cups green lentils - preferably the; Australian small green lentils; 6 tbsp pine nuts, toasted; 1 cup coriander leaves; salt and pepper; 2 tbsp sherry vinegar (or a good white wine vinegar); 5 tbsp extra virgin olive oil; 2 preserved lemons, rinsed and finely chopped; 1 shallot, finely diced or 2 spring onions, finely sliced

Brigitte Hafner

October 19, 2011

Lentil salad with coriander and preserved lemonMarina Oliphant

Time:< 30 mins

This is very good with grilled lamb chops, or even a firm oily fish such as swordfish or kingfish.

Ingredients

1 1/2 cups green lentils - preferably the
Australian small green lentils
6 tbsp pine nuts, toasted
1 cup coriander leaves
salt and pepper
2 tbsp sherry vinegar (or a good white wine vinegar)
5 tbsp extra virgin olive oil
2 preserved lemons, rinsed and finely chopped
1 shallot, finely diced or 2 spring onions, finely sliced

Method

Rinse lentils in cold water and cook in plenty of boiling water until just-tender, about 10-15 minutes. Drain and rinse until no longer hot but still warm. Put into a bowl and combine with the rest of the ingredients and season to taste.
This salad is best after 10 minutes or so as the flavours develop.