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)|
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- 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.