Lentil salad with coriander and preserved lemon

Lentil salad with coriander and preserved lemon
Lentil salad with coriander and preserved lemon Photo: Marina Oliphant
Dietary
Wheat-free

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

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.