Greek lentil salad
This salad is inspired by Greek flavours, such as oregano, feta, and dill.
Creation by Takis Panagakis, Elea restaurant, Rijswijk, the Netherlands.
Makes 1500g.
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Ingredients
|
2.5 |
litres |
water |
|
500 |
g |
Du Puy lentils |
|
250 |
ml |
vinegar |
|
5 |
whole |
bay leaves |
|
3 |
cloves |
garlic |
|
4 |
sprigs |
oregano |
|
3 |
|
red sweet peppers |
|
3 |
|
tomatoes, skinned |
|
10 |
g |
parsley, finely chopped |
|
10 |
g |
dill, finely chopped |
|
50 |
g |
spring onion, finely chopped |
|
250 |
g |
feta, crumbled |
|
100 |
ml |
olive oil |
|
25 |
g |
Merlot vinegar |
|
As needed: |
|
salt and pepper |
Preparation method
- Put the water with the lentils, vinegar, bay leaves, oregano, and garlic in a pan and cook for around 30 minutes until just about done.
- Drain immediately in a fine sieve and set aside to cool.
- In the meantime, chop the red sweet peppers and skinned tomatoes into cubes.
- Mix in a bowl with the parsley, dill, spring onion, and feta.
- Add the cooled lentils and season to taste with olive oil, Merlot vinegar, salt, and pepper.
Serving suggestions
- Serve the salad as a meal on its own.
- As part of a vegetarian dish with aubergine components.
- Perfect with grilled lamb or roast chicken.