Lentil Salad (serves 4-6)
Salad:
1 large red pepper
1 large yellow pepper
1 cup red lentils
salted water
1 red Spanish onion, finely chopped
1 chopped Lebanese cucumber, these are small pickling cucumbers
Dressing:
1/3 cup olive oil
2 Tbsp lemon juice
1 tsp ground cumin
2 cloves crushed garlic
salt and pepper
Salad:
1. Grill peppers until the skin starts to blacken and blisters. Cut them in
half longways. Take out the seeds and membrane cut in half
again. Put on a cutting board, cover with a tea towel and let
cool. Peel the peppers and cut the flesh into 1/2 cm (1/4 in) strips.
2. Cook the lentils in salted boiling water for 10 minutes (until tender).
Don't over cook and drain well.
3. Place the peppers, onion, lentils, and cucumber into a bowl and toss
to mix.
Dressing:
1. Place lemon juice, olive oil, cumin, garlic, salt, and pepper into a small
bowl and whisk.
2. Pour dressing over salad and enjoy with some sliced pita bread.
