Lentil and Apple Salad with Tangy Cumin Dressing
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 23mins
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- Serves
- 4
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- Calories
- 776
These gently spiced lentils are full of flavour. Served over leaves, this makes a tasty lunchtime salad or side dish. Apple and beetroot add sweetness and crunch, while the zingy yogurt dressing adds freshness. Any leftover dressing would be delicious with lamb.
recipe updated 1 Jul 2020
Ingredients
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- Red onion
- 2
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- Garlic clove
- 2
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- Puy lentils
- 500 g
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- Mint leaves
- 15 g
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- Fresh beetroot
- 1
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- Granny smith apple
- 1
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- Olive oil
- 4 tablespoons
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- Cumin seeds
- 2 teaspoons
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- Salt & pepper
- as needed
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- Greek yogurt
- 300 ml
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- Lemon juice
- 2 tablespoons
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- Ground cumin
- ½ teaspoon
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- Rocket
- 125 g
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- Lemon juice
- as needed
Tools
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Wooden spoon
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Stove
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Serving plate
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Frying pan
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Small bowl
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Large mixing bowl
Step preview
- Add olive oil to a clean frying pan
- Heat - medium heat
- Add red onion to the frying pan
- Fry until golden brown - approx 8 min
- Add garlic clove and cumin seeds to the onion mixture
- Cook - approx 5 min
- Add puy lentils to a clean large mixing bowl
- Transfer onion mixture to large mixing bowl
- Add salt & pepper to the large mixing bowl
- Set aside and let cool
- Add greek yogurt, lemon juice, ground cumin and mint leaves to a clean small bowl
- Mix together
- Add rocket to a clean serving plate
- Transfer content of large mixing bowl to serving plate
- Add fresh beetroot and granny smith apple to the serving plate
- Spoon dressing into serving plate
- Add lemon juice to the serving plate
- Serve