Grilled Lentil And Feta Salad Recipe

About this recipe

A hearty and diabetic-friendly dinner featuring grilled lamb fillet served atop a vibrant lentil salad with green beans, walnuts, and feta cheese, all dressed in a tangy lemon-cumin dressing.

Ingredients

• 50G Picard Chopped Flat Parsley
• 1.5 kg Green Fine Beans 1X1.5Kg
• 1 Kg Red Onion 1kg
• 1 Kg Pariani Italian Lara Walnuts, 1Kg
• 1 Block Greek Feta Cheese 900g
• 700G Navarrico Lentejas - Brown Lentils, 700G
• - Sunita Lemon Juice Organic
• 350G Meridian Organic Molasses
• 300G Brown Sugar With Ginger, 300G
• - Filippo Berio Garlic Flavoured Olive Oil
• - Trs Cumin Powder

Instructions

1. 1. Cook 1 cup of lentils in a large saucepan of boiling water for 15 minutes or until tender, then drain and set aside.
2. 2. In a small bowl, whisk together 2 tablespoons of lemon juice, 1 tablespoon of molasses, 2 teaspoons of brown sugar, and 1 tablespoon of olive oil to make the dressing.
3. 3. Combine the cooked lentils with half of the dressing in a large bowl and set aside.
4. 4. In another small bowl, mix 1 tablespoon of olive oil with 2 teaspoons of ground cumin. Brush this mixture onto 1 cup of chopped walnuts.
5. 5. Heat a grill pan or outdoor grill and toast the walnuts for 4 minutes, stirring occasionally, until they are fragrant. Remove from heat and let cool.
6. 6. Boil, steam, or microwave 12 oz of green beans until tender, then drain and refresh under cold water.
7. 7. Add the green beans, 1 thinly sliced red onion, the toasted walnuts, 1 cup of chopped parsley, and 7 oz of crumbled feta cheese to the lentils. Pour in the remaining dressing and toss gently to combine.
8. 8. Serve the lentil salad on a platter, topped with the toasted walnuts.