I use puy lentils in this delicious, refreshing and filling salad, but you can also use green or brown lentils.
I grind my own spices just before using them so they are fragrant, but you can use pre-ground versions. The only one that may be tricky to find ground is caraway, in which case crush caraway seeds in a pestle and mortar. The dressing is also good spread on bruschetta or with fish.
You can prepare all the elements ahead of time and assemble it last minute.
Serves: 4-6
Preparation: 15 minutes
Cooking: 20 minutes
Ingredients
● 250g puy lentils, rinsed
● 1 tsp sea salt
● 2 tbsp extra virgin olive oil
● 1 onion, finely sliced
● 1 tsp ground cumin
● 1 tsp sweet paprika
● 1 tsp ground or crushed caraway
● 50g sun dried tomatoes in oil, drained and finely sliced
● 100g rocket
For the dressing:
● 3 anchovies
● 1 tbsp capers
● 20g fresh parsley
● 15g fresh mint
● 1 lemon, grated zest
● Juice of ½ lemon
● 6 tbsp extra virgin olive oil
● 1 tsp sea salt
Method
● Rinse the lentils thoroughly and put them in a saucepan with a litre of cold water. Bring to a boil and simmer for about 15 minutes until cooked, then add the salt, stir well and drain.
● Meanwhile, warm the olive oil in a non-stick frying pan. When hot add the onion, cumin, paprika and caraway and a little salt and pepper. Cook on a low flame, covered and stirring occasionally, for 15-20 minutes until the onion is soft and golden.
● Mix the lentils with the onions and transfer to a serving platter. Stir well, add the tomatoes and leave to cool for 10-15 minutes.
● Meanwhile, prepare the dressing by mixing all the ingredients with a blender or small food processor.
● Once the lentils reach room temperature or just lukewarm add the rocket, the dressing and mix well. Scatter a few extra leaves of rocket on top and serve.
