John Myers
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Colorful Lentil Salad with Wild Garlic Yogurt Dressing
The perfect colorful lentil salad with wild garlic yogurt dressing recipe with a picture and simple step-by-step instructions.
salad
- 1 bunch Ruccola
- 100 g Puy lentils
- 1 bunch Spring onions
- 150 g Sugar snap
- 150 g Cherry tomatoes
- 2 Paprika
- 200 g Feta
Yoghurt dressing
- 1 bunch Wild garlic
- 200 g Turkish yogurt
- 1 Clove of garlic
- 1 Lime, zest and juice
- Black pepper from the mill
- Salt
salad
- Simmer the Puy lentils for about 20-25 minutes and then strain them over a sieve and rinse with cold water. Cut the rocket into bite-size and place in a salad bowl. Add the puy lentils. Cut the spring onions into fine rings and put them in the salad bowl. Cut the snow peas into fine strips and add to the bowl.
- Peel the peppers with the peeler, cut into cubes and also add to the bowl, then add the halved tomatoes. Cut the feta into small cubes and also add and mix the salad well.
Yoghurt dressing
- Put the yoghurt in a tall container, roughly cut the wild garlic and add to the yoghurt together with the clove of garlic and puree finely with the magic wand. Season with salt and pepper and season with the lime juice and lime zest.
finish
- Serve the salad and only then add the dressing.
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