John Myers
Ingredients for 4 servings:
- 1 small can of lentils, ready to cook, 265 g drained weight
- 1 apple, possibly 2, aromatic, peeled, finely diced
- 1 onion(s), white or red, finely diced
- 50 g pine nuts
- ½ tsp mustard
- 3 tbsp apple cider vinegar
- 2 tbsp walnut oil
- Chili flakes, add to taste
- Salt and pepper from the mill
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
another salad for grilling
Rinse the lentils and drain. In the meantime, make the dressing. Whisk the vinegar with the mustard and spices, then slowly stir in the oil. Mix the diced apple and onion with the lentils and drizzle with the salad dressing. Mix everything together again and season to taste. Let the salad sit for an hour. In the meantime, gently toast the pine nuts in a dry pan and sprinkle them over the salad at the end. Chopped walnuts or finely grated feta cheese work instead of pine nuts. Finely diced tomatoes or slices of celery also refine the salad. I make this salad for a barbecue, but it also works well with a slice of fried black pudding as a small appetizer to accompany a meal.
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