I have spent the best part of 20 years avoiding lentils. I refused to cook with them or include them in my cooking lexicon in a perpetual effort to beat the vegan cliche assumed by my omnivorous peers. However, in a new and enlightened age of burgeoning veganism and plant-based food innovation I have reacquainted myself with the humble lentil and discovered that when done right, it is not only a protein powerhouse but also a delicious and versatile base for a plethora of delicious meals.
This green lentil salad is one of my current favourites and is as quick and easy as it is delicious. In this version I topped the salad with a big wedge of vegan halloumi but cubes of marinated tofu or vegan feta work just as well.
5 minutes (or 35 minutes if cooking lentils etc)
30 minutes if you are cooking your own lentils & grilling halloumi
Makes about 4 servings
- 2 mugs cooked green lentils (or two cans)
- 1 head baby gem or other smallish lettuce
- 2 generous handfuls of rocket
- 2 tbsp capers
- 4 tasty tomatoes, cut into segments
- ½ cup good quality oil (I like to use rapeseed or olive oil)
- 1 small clove garlic, crushed (leave out garlic if using smoky garlic mayo)
- 2 tbsp vegan mayo
- 1 tsp cider vinegar
- 1 tsp wholegrain mustard
- ¼ tsp salt
- 2 pinches ground black pepper
- A slab of grilled vegan halloumi either quartered or cubed
- OR ½ block tofu marinated & cubed
- OR 200g cubed vegan feta
Find your favourite salad bowl and chuck all of your salad stuff into it, being sure to mix it all up. In a jug, mug or small bowl mix together all of your dressing ingredients with a fork until fully combined. Serve up your salad, pour on your dressing and top with either grilled vegan halloumi, marinated tofu cubes or chunks of vegan feta. And then eat as much as you like because this bowl of deliciousness is full of goodness.