It’s no secret that I don’t have the greatest green-thumb. In fact, I have a pretty great track record of killing plants. Combine that with the fact that we have a resident possum that loves anything green and leafy, and it makes it a little difficult to grow anything super delicious. But, I’m making progress I think – so far, the rosemary, chives, lemon balm and mint are all still standing. And oh my, the mint. I have so. damn. much. of it. It’s never-ending.
But really, this isn’t a post totally about mint, it’s about this salad. Because as much as I love mint on its own, mint does really special things when it’s combined with parsley and lentils and a delectable dressing.
I made this salad on the weekend for the very fancy Hannah’s birthday get-together. I wanted a salad that was sturdy, that likes (nay, LOVES) dressing, that was filling, and wasn’t going to look like it had been sitting in a hot room (you know, that sort of wilted and sad look lettuce gets if it’s been in contact with dressing for more than 10 seconds?). And I think this one fits the bill (not to mention that it’s completely allergen-friendly!). That being said, if you wanted it would be delicious with some baked tofu, or roasted pumpkin, or sourdough along side it, if you so desired.
Lastly, can we just pause on the realisation that it’s December? Where in the world did this year go, sheesh. When I think back on all that’s happened this year, and all that I’ve managed to achieve, it truly, really, boggles my mind. Finally, though, work has basically wound up for the year – only two meetings this week and then I’m on holidays! – And I’m also now allowing myself to get excited for Christmas – last night we decorated, and I’m stoked to get into some serious Christmas cooking. Which reminds me – what would be at your ideal Christmas meal? I’d love to know, so please leave a comment below.
With big, relieved, almost-on-holidays hugs, H x
lentil, quinoa + greens salad w lime + mustard dressing
- Of course, feel free to substitute regular quinoa (or what about millet? or wild rice?) instead of the red quinoa if you prefer.</em?
- If you like, adding some wholegrain mustard to the dressing would also be a stellar idea.
- I’ve given the cooked measurements for both the lentils and quinoa – my advice is to make a big pot of both: use some for this salad, then sequester the rest away in your fridge for easy meals the next few days.
for the salad
- 1.5 c cooked French lentils
- 0.5 c cooked chickpeas
- 1.5 c cooked red quinoa
- a generous handful of mint, chopped
- a generous handful of flat-leaf parsley, chopped
- 1/3 c pepitas, toasted
- 1/2 bulb of fennel, tops removed, fronds chopped and bulb thinly sliced
- 1 spring (green) onion, thinly sliced
for the dressing
- juice and zest of 1 lime
- 3 tbsp extra virgin olive oil
- 1/2 tsp dry English mustard
- sea salt and pepper
Start by preparing the vegetables for the salad, chop and slice away. In a large bowl, combine all the salad ingredients and gently toss. Prepare the dressing by combining the juice, zest, oil and mustard in a glass jar, securing with a lid and shaking vigorously to combine. (Alternatively you could whisk everything in a small bowl.) Taste the dressing, and adjust the seasoning with sea salt and pepper to your liking. Pour the dressing over the salad and toss again to coat thoroughly. Store in the refrigerator until serving.