Basil and mozzarella is the conventional match but mint and mozzarella is also a winner.
For the lemon dressing
3 Tbsp | Lemon juice |
2 | Garlic cloves, crushed |
½ tsp | Sugar, optional |
3 Tbsp | Olive oil |
For the salad
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) |
Directions
- 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.