Tea Shop Recipe: Mediterranean Lentil Salad

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Posted 5th April 2019

Mediterranean Lentil Salad

Tracey Hilsdon, Assistant Chef at the Tea Shop

From our new spring menu, this salad makes a delicious vegan or vegetarian lunch. To make it more substantial, add crumbled feta and a little extra fresh mint.

It would also be ideal as a vegetarian side dish - with the weather getting warmer, just think about this at a BBQ with grilled halloumi!

Ingredients:

200g green lentils

½ bag of baby spinach

1 small red onion – finely chopped

1 punnet of cherry tomatoes

100g roughly chopped black pitted olives

100g of sliced sundried tomatoes

1 lemon

A sprig of thyme

Garlic

Olive oil

A bunch of mixed, roughly chopped fresh herbs – we recommend parsley, chives, basil and mint

Method:

Cover the lentils with water and add a good pinch of salt and a clove of garlic. Boil until soft – this should take approximately 15 minutes.

Drain the lentils, removing the garlic to save for later.

Whilst the lentils are cooking, roast the cherry tomatoes with 2 cloves of garlic, a spring of thyme and a drizzle of olive oil.

Place the washed spinach in a bowl and, whilst the lentils are still hot, place on top of the spinach. Drizzle with oil and squeeze half the lemon juice onto the mix, allowing the spinach to absorb the oil and lemon. After a short while, gently stir the lentils and spinach together.

When soft, remove the roasted cherry tomatoes from the oven, allowing them to cool a little (about 10 minutes). Reserve the garlic.

Now it's time to assemble everything else! (Leaving the cherry tomatoes until very last so they don't break down.)

Add the onion, olives, sun dried tomatoes and fresh herbs to the lentil mixture, gently combining, before finally adding the roasted tomatoes.

In a small jam jar or bowl, put 100ml of olive oil and the juice of the other half of the lemon. Season to your liking.

Now it's time for our reserved garlic! On a board, place the 1 clove from the boiled lentils and 2 roasted cloves from the tomatoes and press them with the back of a knife. They should be soft, like a puree. Add to the jar of oil and lemon and shake (or mix if using a bowl!) vigorously.

Pour the dressing over the lentil mixture and mix gently until all the ingredients are coated.

Finish with a pinch of sea salt and coarse black pepper.


The Tea Shop

Want to try more delicious recipes? Our Tea Shop provides fresh, seasonal food made on the premises and served by our friendly staff.

Open daily, including bank holidays, from 10am - 5pm.