Fig and lentil salad

Tamara West

This salad transports me to a Greek cafe carved out of the rock with the sea lapping at my feet and a glass of chilled local rose in hand. Lentils have a unique nutty flavour and the slightly crunchy texture when they are just cooked is delicious. Finished with freshly picked herbs and lemon, this is a perfect salad for the warmer months ahead.

Ingredients

1 cup	Green lentils (Main)
½	Carrots
½ stick	Celery
6	Dried figs, sliced (Main)
2 Tbsp	Olive oil
1 Tbsp	Flat leaf (Italian) parsley
1 Tbsp	Oregano
1 Tbsp	Coriander
½ tsp	Ground coriander
½ cup	Celery, peeled and diced
2 Tbsp	Lemon juice
½ tsp	Flaky sea salt
1/8 tsp	White pepper, freshly ground
50 g	Feta
1	Lemon, zested
½ cup	Microgreens
¼ cup	Celery leaves, picked

Directions

1. Wash lentils, then cover with 3 cups of cold water. Bring to the boil with celery and carrot and simmer for 25-30 minutes or until just cooked. Drain, discard celery and carrot and allow to cool.
2. Simmer figs in 1 cup of water to soften the fruit, drain off excess liquid and add to lentils. Mix in oil, herbs, ground coriander, celery, lemon juice, salt and pepper.
3. Spoon lentils onto a platter, garnish with crumbled feta, lemon zest, micro greens and celery leaves.