olander.
To complete the lentil salad: In large bowl, toss lentils
Combine breadcrumbs and milk in a medium bowl. Add ground pork, onions, lemon juice, chili and garlic. Season. Shape into 8 rissoles. Transfer to a plate, cover with plastic wrap and chill for 15 mins.
Heat a large frying pan over medium-high heat. Lightly coat pan with oil. Cook rissoles for 3-4 mins per side, or until browned and cooked through.
Meanwhile, to make the lentil salad, combine all ingredients in a medium bowl. Season.
Serve rissoles with lentil salad and lemon wedges.
tir in spinach. Add to lentil mixture along with remaining dressing
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
oint, you can allow the salad to sit a bit at
To make the lentil salad, combine lentils, carrot, onion and
To make lentil salad, heat oil in a small
f the lemon peel to lentil mixture. Whisk lemon juice and
efore putting it on the salad. Add more lemon juice if
Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.
Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.
Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.
o 2 tablespoons of the lentil cooking liquid; cook the onions
Combine 1 tbsp curry paste with 1 tbsp oil then use to coat lamb.
Oil a grill pan and place over medium-high heat. Cook lamb until browned on both sides and cooked to your liking. Set aside, cover and let stand for 5 mins.
Meanwhile, heat remaining oil in a frying pan over medium heat. Sweat onion, carrot and celery until softened. Add garlic and remaining curry paste. Continue stirring until fragrant. Add stock and lentils and stir until hot. Remove from heat and mix in spinach and cilantro.
Serve lamb sliced with lentil salad.
Cook the lentils in boiling water for 8-10 minutes until softened but retaining their shape. Drain.
Combine vinegar, stock, mustard, honey, and 2 tablespoons of the oil and season to taste. Add the lentils and tomatoes and mix well.
Season the chicken and thread onto wooden skewers. Heat the remaining oil in a large frying pan and cook the chicken skewers for 3-5 minutes on each side until golden and cooked through. Spoon the lentil salad onto serving plates, place the skewers on top and sprinkle with parsley to serve.
toss gently to combine. Serve lentil salad topped with lamb.
he chicken over the warm lentil salad.
ork in pan.
Make salad; Line crispy tortillas with romaine
In a medium bowl, combine the lentil sprouts, cucumber, tomato, green onions, cilantro and radishes. Toss lightly.
In a smaller bowl, whisk together the olive oil, lemon juice, white wine vinegar, oregano, garlic powder, curry powder, mustard, salt and pepper. Drizzle the dressing over the salad, and toss lightly to coat. Chill for 20 to 30 minutes to allow the flavors to blend before serving.
For the Salad:
Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
For the Vinaigrette:
Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
Pour the vinaigrette over the salad and toss well.
inutes per side. Divide the lentil salad between 4 plates, and serve
efore serving mix in the salad leaves and feta. Season to