Herbed Lentil Salad With Cashew Cheese Recipe

About this recipe

This diabetic-friendly dinner salad combines the earthy flavors of green lentils with the peppery bite of arugula and the creaminess of herbed cashew cheese. A light, tangy dressing ties it all together for a satisfying and nutritious meal.

Ingredients

• 1 Bunch Fresh Dill (Bunch)
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 250G Shallot Onion - 250g
• 100G Pommery Espelette Pepper Mustard, 100G
• 80G Natoora Extra Peppery Italian Wild Rocket
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 450 G English Cucumber 450-550g
• 50G Pepper Black Ground BWFO
• 25G Mill & Mortar Organic Herbes De Provence, 25G
• 100 G Jumbo Garlic 100g
• - Fine Food Specialist Wild Rocket 2 X 125g
• 308G Roasted Sunflower Seeds, 308G
• 1 Kg Ground Almonds, 1Kg
• 100G Terre Exotique Winemaker'S Salt, 100G
• 200 Ml Minus 8 Vinegar Dehydr8, 200Ml
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 5 l White Wine Vinegar - 5Lt - Marco Alimentari

Instructions

1. 1. In a small bowl, whisk together 1/3 cup Critida Lemon Infused Olive Oil, 1 finely minced shallot, 1 teaspoon Terre Exotique Winemaker'S Salt, 2 tablespoons Minus 8 Vinegar Dehydr8, and 1 teaspoon Pommery Espelette Pepper Mustard until well combined.
2. 2. In a large mixing bowl, combine 2 cups wild rocket, 1 cup thinly sliced radishes, 1 cup diced cucumber, and 1/4 cup chopped fresh dill.
3. 3. Drizzle the prepared dressing over the salad mixture and toss gently to coat all the ingredients evenly.
4. 4. Add 1/3 cup roasted sunflower seeds to the salad and season with freshly ground black pepper to taste. Toss lightly to combine.
5. 5. To prepare the herbed almond spread, place 1/4 cup ground almonds in a food processor or high-speed blender. Add 2 teaspoons Mill & Mortar Organic Herbes De Provence, 1/4 teaspoon black pepper, 1 clove minced garlic, and 2 tablespoons Minus 8 Vinegar Dehydr8. Pulse until the mixture becomes a coarse, mealy texture.
6. 6. With the motor running, gradually add up to 4 tablespoons of water, stopping to scrape down the sides as needed, until the mixture reaches a thick, spreadable consistency similar to hummus.
7. 7. Taste the almond spread and adjust the seasoning if necessary. Dot the salad with small spoonfuls of the almond spread (about 1/2 teaspoon each).
8. 8. Serve the salad immediately or store it in an airtight container in the refrigerator for up to 3 days.