Lentil Pomegranate Salad with Cucumber Ribbons

from
1 cup green lentils
2 1/2 cups water
1 bay leaf
salt

1 pomegranate, seeds of
2 small cucumbers

1/4 cup roasted walnuts, chopped

Dressing
1 tablespoon tahini
1 tablespoon olive oil
1/2 tablespoon lemon juice
2 tablespoons water
salt and pepper to taste

Serves 4
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Place lentils, water bay leaf and a dash of salt in a medium saucepan. Bring to boil, then simmer until lentils are cooked, about 15 minutes. Drain and remove bay leaf.

Meanwhile, deseed the pomegranate. Keep a bowl of water ready. Cut the pomegranate into quarters lengthwise. Submerge one quarter of the pomegranate in the water bowl, pull apart the skin and nudge out the seeds into the water. Repeat with the other quarters. Little pieces of skin will float on top. Take these off before draining off the water. Set aside.

To make the cucumber ribbons, use a box grater and its largest hole.
Cut the ends off the cucumber, then push lengthwise along the top of the grater, in long strokes for long, thin ribbons. Set aside.

In a small bowl, combine tahini, olive oil and lemon juice. Whisk vigorously until well combined. The dressing may look curdled. Just whisk more. Add water until dressing reaches desired consistency. Season with salt and pepper.

In a salad bowl, combine cooked lentils and pomegranates. Stir in the the dressing until salad is well coated. Gently fold in the cucumber ribbons. Sprinkle over the roasted walnuts. Serve cold or at room temperature.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com
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