Wild Garlic Salad with Puy Lentils and Pomegranate Seeds
Spring is a great season for local produce in the UK, and this salad is a celebration of that. The ingredients are vague and can be adjusted - a big handful of fresh rocket or cress wouldn't go amiss. Nor would a few stems of blanched sprouting broccoli or asparagus. Have some extra herbs to hand? Chuck em' in.
Ingredients
- 130 grams (about ⅔ cup) puy lentils
- 100 grams wild garlic leaves, roughly chopped
- 3 tablespoons extra virgin olive oil
- 3 tablespoons unsweetened vegan yoghurt
- 2 teaspoon red wine vinegar
- 2 teaspoons mirin
- ½ teaspoon fine sea salt
- Healthy grating of black pepper
- 3 small spring onions, thinly sliced
- 1 carrot, julienned
- 1 stem celery, thinly sliced
- 6 spring radishes, thinly sliced
- Pomegranate seeds from one pomegranate
- 2-3 tablespoons mint chiffonade
- A few wedges fresh lemon
Directions/Method
- Boil the lentils in plenty of water for about 15-20 minutes, until cooked and soft but not falling apart. Drain and add to a large-ish salad bowl.
- In a blender or using a pestle and mortar, make a paste out of the wild garlic leaves, olive oil, yoghurt, vinegar, mirin, sea salt, and pepper. Tip the contents into the bowl with the lentils.
- Add all remaining ingredients, save the lemon, and toss to combine. Taste and add more salt and pepper to suit. Serve each portion with a wedge of lemon to squeeze over.
- Author: Kip Dorrell
- Serves: 3-4 as a side or part of a mezze style spread
- Cuisine: British Seasonal
Leave a Reply