This dish is one of my favourite recipes, and I am fond of it for two significant reasons. The first is that it reminds me of a Turkish dish I used to eat at the first restaurant where I worked as a kitchen porter. It was summer, in London, and this fresh dish brought back some flavours of my homeland. The second reason, equally important, is that it was the first dish I cooked at home for my wife, Laura. She fell in love with my cooking because of this dish. I hope it becomes your favourite, too.
Ingredients
- 400 g black beluga lentils
- 200 g romano peppers, finely chopped
- 200 g red onion, finely chopped
- 100 g cherry tomatoes, finely chopped
- 2 tbsp extra virgin olive oil
- 2 tsp flaked sea salt
- ½ lemon, juiced
- Dried chili (red pepper) flakes
- 2 tbsp dijon mustard
- 2 tbsp rice vinegar
- 50 g fresh chives, finely chopped
- Fresh mint or oregano leaves
Instructions
- In a large saucepan, add the beluga lentils and cover with 1.2 litres (4¾ cups) of cold, unsalted water. Place over a medium heat and bring to a boil. Cook for 20–25 minutes or until the lentils are tender but still firm and easy to chew. Drain and rinse the lentils under cold running water until cool.
- Transfer the drained lentils to a large bowl. Add the chopped vegetables, extra-virgin olive oil, salt, lemon juice and stir to combine. Add the dried chilli flakes, to taste.
- In a separate small bowl, mix together the dijon mustard and rice vinegar. Pour over the salad and stir to combine.
- Divide the salad between 4 plates and sprinkle with the chives and mint or oregano leaves, to taste and then serve.
TIP: Serve immediately or transfer to an airtight container and chill in the fridge for up to 3 days. Bring up to room temperature before serving.