Black Lentils and Kale Salad

Recipe by Ivonne Nathan of forchefs

INGREDIENTS:

Salad

• 100 gm(½ cup) black Lentils
• 2 tbsp olive oil
• 3 garlic cloves, sliced
• 10 young kale ribs (about 1 bunch), trimmed and sliced, plus a handful of leaves, rubbed to soften and coarsely chopped, to serve
• 2 tbsp chicken stock or water
• 1 golden shallot, finely chopped
• 1 tbsp coarsely chopped mint
• 40 gm (¼ cup) smoked almonds, coarsely chopped

Feta and mustard dressing

• 80 gm Persian feta
• 2 tbsp extra-virgin olive oil
• ½ tsp Dijon mustard
• 1 garlic clove, crushed
• Juice of ½ lemon

METHOD:

• Cook quinoa in a small saucepan of boiling water until tender (10-14 minutes).
• Drain well and keep warm.
• Heat oil in a large frying pan over medium heat, add garlic and stir until tender and light golden (1-2 minutes).
• Remove with a slotted spoon and set aside. Add kale ribs and cook, turning occasionally, until blistered (2-4 minutes), then add chicken stock and cook until ribs are tender and stock is evaporated (4-6 minutes).
• Toss in leaves and transfer to a platter.

Dressing

• Combine ingredients in a bowl, then add to quinoa with shallot, mint, almonds and reserved garlic and toss to combine.

Ivonne Nathan

Forchefs Trainer

M 0448 975 478  E [email protected]            www.rgt.com.au

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