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Lentil, mint and cherry mozzarella salad

Name: Lentil, mint and cherry mozzarella salad
Yield: 2
Ingredients: 3 Tbsp Lemon juice; 2 Garlic cloves, crushed; ½ tsp Sugar, optional; 3 Tbsp Olive oil; 390 g Brown lentils, canned. Drained and rinsed (Main); 8 Cherry tomatoes, halved; 2 Spring onions, finely chopped; ¼ cup Mint leaves, sliced (Main); 8 Cherry mozzarella balls, I used Chevedon Buffalo (Main); 2 cups Baby salad leaves (Main)

for 2 people

Jan Bilton

Food writer and cookbook author.

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Basil and mozzarella is the conventional match but mint and mozzarella is also a winner.

3 Tbsp	Lemon juice
2	Garlic cloves, crushed
½ tsp	Sugar, optional
3 Tbsp	Olive oil

390 g	Brown lentils, canned. Drained and rinsed (Main)
8	Cherry tomatoes, halved
2	Spring onions, finely chopped
¼ cup	Mint leaves, sliced (Main)
8	Cherry mozzarella balls, I used Chevedon Buffalo (Main)
2 cups	Baby salad leaves (Main)

Whisk the lemon juice, garlic, sugar and some salt and pepper in a small bowl. Gradually whisk in the oil, until well combined.
Place the lentils in a bowl. Gently combine with the tomatoes, spring onions, mint and cherry mozzarella balls. Season. Drizzle with the dressing.
Place the salad leaves in the base of two serving bowls. Top with the lentil salad. Great garnished with extra mint.