I recently saw a brilliant summery salad that's totally different to anything I've made before - a fabulous light salad called Puy Lentil & Carrot Tabbouleh and the perfect dish to serve alongside grilled vegetables and meats.
I saw it on Sunday Brunch, where it was cooked by guest chef Maria Elia, who has a great website with some very modern vegetarian dishes. She has also written some cookery books which means I'm going to have to investigate a little more!
Puy Lentil & Carrot Tabbouleh
I used a packet of ready to eat puy lentils from Merchant Gourmet and less mint.
Serves 4-6 as a side dish.
2 medium carrots, peeled and roughly chopped
120g flat leaf parsley, with stalks
60g mint leaves, picked
2 tomatoes, finely diced
1 small red onion, finely diced
50g black/puy lentils, cooked
1 tsp ground cinnamon
1 tsp ground allspice
Juice of 1 lemon
100ml olive oil
Using a food processor, cut the carrots roughly and then pulse the processor until they resemble the texture of puy lentils. Put the carrots into a large bowl.
With a sharp knife, slice the parsley as thinly as possible, repeat with the mint and add to the carrots. Dice the tomatoes and red onion and add to the carrots, along with the lentils and spices.
Dress with the lemon juice and olive oil and season with some sea salt before putting the tabbouleh in a serving dish.
I'm linking this recipe to the #cookblogshare linky at Supergolden Bakes. Have a look at the other recipes shared this week!
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