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Black Lentil Pea Shoots Salad with Feta Vinaigrette - CaliZona

2 - 4 servings

Ingredients

Salad

  • 1 Cup Dried Black Lentil
  • 1 Container Pea Shoots
  • 1 Basket Cherry Tomatoes - sliced in half
  • 1 Cucumber - thinly sliced - quartered
  • 1/2 Cup Feta - or to taste
  • Lemon Wedges - optional
  • Feta Vinaigrette - recipe below

Feta Vinaigrette

Makes 1 Cup

  • 1 Cloves Garlic
  • 1/4 Cup Sheep Feta Cheese
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/4 Cup Champagne Vinegar
  • 1/2 Tablespoon Fresh Squeezed Lemon Juice
  • 1 Teaspoon Dijon Mustard
  • 1/2 Teaspoon Sea Salt - or to taste
  • 1/4 Teaspoon Black Pepper

Instructions

Lentils

  1. Sort the lentils to make sure there are no rocks then rinse and drain.
  2. Add the lentils and water to a medium pot, bring to a boil then reduce to medium-low and simmer.
  3. Cook for 15 - 20 minutes, you don’t want them too soft or they will be mushy.
  4. While the lentils are cooking start the vinaigrette.
  5. Strain and let cool.

Feta Vinaigrette

  1. Add garlic to a food processor or blender and mince. Measure and add all other ingredients and blend well.

Assemble

  1. When the lentils are cool, toss together with the pea shoots, cucumbers, tomatoes and feta. Serve the dressing on the side along with wedges of lemon.