I love Middle Eastern cuisine and this salad is one of my favourite, to serve with just about anything.
This is a recipe from Maria Elia, from her book The modern vegetarian. When I return to being a vegetarian, two years ago, my husband offered me this amazing book. Many beautiful recipes to find inspiration.
I have slightly modified the recipe to make it a vegan version but if you are not vegan and love feta cheese, simply add 50g of feta to it.
- 120g flat-leaf parsley, with stalks
- 50g mint leaves, picked
- 2 tomatoes, finely diced
- 1 small red onion, finely diced
- 150g puy lentils, cooked
- 1/2 tsp ground cinnamon
- 1 tsp ground allspice
- juice of 1 lemon
- 60 ml olive oil
- Using a very sharp knife, slice the parsley as thinly as possible, starting at the leafy top and going ask the way down to the stalks; repeat with the mint leaves.
- Combine the tomatoes, onion, lentils, herbs and spices and season with salt. Dress with lemon juice and olive oil.
If you are not vegan and love feta cheese, simply stir 50g of it just before serving.