Recipe: Kale and lentil salad with shallot dressing

By Donna Hay

Add a comment
Kale and lentil salad with shallot dressing. Photo / Donna Hay Magazine
Kale and lentil salad with shallot dressing. Photo / Donna Hay Magazine

Serves 4

• 1 Tbsp olive oil
• 3 cloves garlic, sliced
• 300g kale, trimmed and roughly torn
• 1 x 400g can lentils, drained and rinsed
• 300g fennel, shaved
• 180g marinated feta
• ½ cup mint leaves
• ½ cup basil leaves

Shallot dressing
• 1 shallot, finely chopped
• ¼ cup red wine vinegar
• 2 Tbsp olive oil
• 1 tsp brown sugar
• Sea salt and cracked black pepper

1. To make the dressing, place the shallot, vinegar, olive oil, sugar, salt and pepper in a bowl and whisk to combine. Set aside.

2. Heat the oil in a large, non-stick frying pan over high heat. Add the garlic and cook for 30 seconds or until just golden. Add the kale and cook for 2-3 minutes or until just wilted.

3. Place in a bowl with the lentils, fennel, feta, mint and basil leaves, drizzle with the dressing, sprinkle with salt and pepper and toss to combine.

Tips and tricks

Frills: For lovely thin ribbons of fennel
in the kale and lentil salad, use a mandolin slicer or vegetable peeler.

Colours: You can find both green and purple kale from most supermarkets during autumn and winter. Choose kale with firm, bright leaves.
Hint: Kale often has a tough stem. To remove the leaves, simply run a sharp knife from the end of the leaf down the stem, facing away from you.

For more recipes visit the Donna Hay website,

- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2016, NZME. Publishing Limited

Assembled by: (static) on production bpcf04 at 01 Jun 2016 17:54:46 Processing Time: 1452ms