RADISH, LENTIL & MINT SALAD

Radish, lentil & mint salad image

A combination of sweet, sour and nutty ingredients enhance the different varieties of beautiful radish in this recipe

Provided by Miriam Nice

Categories Buffet, Dinner, Lunch, Side dish, Supper, Vegetable

Time 45m

Number Of Ingredients 9

Previous Next

Ingredients

50g walnut pieces
3 tbsp olive oil
1 red onion , sliced
1 tsp black treacle
2 tbsp sherry vinegar
small pack mint , leaves picked and half chopped
400g can green lentils , drained and rinsed
½ cucumber , chopped
300g radishes , some left whole, others sliced and chopped (try to use a mixture of varieties, such as mooli and red meat radishes - see tip)

Steps:

Toast the walnut pieces in a large frying pan over a medium heat until fragrant and just starting to char at the edges. Tip into a bowl and set aside.
In the same pan, turn the heat down to low and add 1 tbsp olive oil. Add the onion, fry gently for around 10 mins until soft, then take the pan off the heat. Add the black treacle, Sherry vinegar and the rest of the olive oil, then mix and leave to cool. Add the chopped mint to the pan, and season well.
In a large bowl, mix together the lentils, cucumber and half the radishes, then pour over the cooled onion and mint dressing. Toss everything together and pile onto a serving dish. Scatter over the walnut pieces and the rest of the mint and radishes, then serve.

Nutrition Facts : Calories 244 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium