Mediterranean Corn & Lentil Salad
Packed with Mediterranean flavours, this side salad is simple to make and perfect or a light lunch or as a dinner side.
Ingredients
- 125 g (⅔ cup) dried green lentils
- 2 tbsp fresh lemon juice
- ½ tsp honey or agave nectar
- ½ tsp dijon mustard
- 2 cloves garlic grated
- 2 tbsp extra virgin olive oil
- 2-3 ears corn kernels removed from cob
- 1 tbsp za'atar
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp sumac
- 3 tbsp flat-leaf parsley chopped
- 1 tbsp cilantro chopped
- 1 tbsp fresh oregano choppped
Instructions
- Add the lentils to a small saucepan and cover with cool water. Cover the pan and set over high heat. Bring to a boil, reduce the heat to medium-low and cook for 10 minutes. Drain.
- While the lentils are cooking, add the lemon juice, mustard, honey and garlic to a large salad bowl. Whisk to combine. Whisking constantly, stream in the olive oil.
- Add 2 tbsp of neutral oil to a large skillet (preferably cast iron). Set over high heat. Once the oil is near smoking, add the corn along with a generous pinch of salt. Cook the corn, stirring occasionally, until it begins to turn deep brown and char in parts, about 5-8 minutes.
- Remove the corn from the heat and stir in the cumin, paprika and sumac along with a few generous grinds of black pepper. Add to the salad bowl with the dressing.
- Add the cooked lentils, parsley, cilantro and oregano. Toss to combine. Taste to adjust for seasoning, adding more salt ad pepper if necessary.
Nutrition
Calories: 186kcal | Carbohydrates: 22g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 12mg | Potassium: 360mg | Fiber: 11g | Sugar: 2g | Vitamin A: 459IU | Vitamin C: 9mg | Calcium: 64mg | Iron: 5mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Tried this recipe or have questions?Click here to leave a rating and/or comment!
