Lentil salad with coriander and preserved lemon

all details

This is very good with grilled lamb chops, or even a firm oily fish such as swordfish or kingfish.

Lentil salad with coriander and preserved lemon
Photo: Marina Oliphant

Ingredients

  • 1 1/2 cups green lentils - preferably the
  • Australian small green lentils
  • 6 tbsp pine nuts, toasted
  • 1 cup coriander leaves
  • salt and pepper
  • 2 tbsp sherry vinegar (or a good white wine vinegar)
  • 5 tbsp extra virgin olive oil
  • 2 preserved lemons, rinsed and finely chopped
  • 1 shallot, finely diced or 2 spring onions, finely sliced

Method

Rinse lentils in cold water and cook in plenty of boiling water until just-tender, about 10-15 minutes. Drain and rinse until no longer hot but still warm. Put into a bowl and combine with the rest of the ingredients and season to taste.

This salad is best after 10 minutes or so as the flavours develop.

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