This very refreshing salad is a mix of Arabic and Japanese. I had it in Amsterdam many years ago and adjusted it to my taste. 

  1. Cook lentils per instruction, they remain rather firm which I like a lot about the beluga lentils
    chop cucumber, carrots, capsicum, onions, feta (or tofu) & avocado
  2. Mix all into the cooled cooked lentils
  3. For the dressing, mix lemon juice, oil, soy sauce, sugar, pepper, sesame oil and lemon zests together
  4. Pour all over the salad and ready to serve – decorate with mint leaves
  • 250g Beluga lentils
  • 1/2 cucumber
  • 2 carrots
  • 1 red capsicum
  • 1 red onion
  • 200g feta or tofu
  • 1 avocado
  • 1 lemon (juice and zest)
  • pinch of sugar
  • 1 tsp ground pepper
  • 2 tbs olive oil
  • 2 tbs soy sauce
  • 1/2 tsp sesame oil
  • mint for decoration

Serves 4 person

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