Easy Mediterranean salad covered in a spearmint-chili dressing. Delicious!
Serves: 4 Prep. time: 15′ Cooks in: 30′ Ready in: 45′
For the dressing
1 cup spearmint leaves
2-3 tbsp extra-virgin olive oil
1 red hot chili pepper
1 tbsp honey
1 tbsp lemon juice
For the salad
3 cups lentil, boiled, drained
10-12 baby potatoes
½ cup almonds blanched, toasted, slivered
6-8 dried dates, finely chopped
2 small cucumbers, diced
100 g strained yogurt
1 tbsp water
extra-virgin olive oil
For the dressing: Use your multi and whizz all ingredients until it reaches the desirable consistency. Season with salt according to your taste.
Wash baby potatoes well and discard any dirt. In a frying pan with heavy bottom heat 4 tbsp olive oil and fry potatoes for 6-7 minutes, on high heat, covered with lid. Season with salt and continue frying removing lid, on medium heat, stirring occasionally until done.
Stir in lentils and cook for another 5 minutes on medium heat. Transfer lentils and potatoes in a serving bowl and stir in almonds, dates, cucumbers, salt and pepper.
Mix yogurt with water and some salt and drizzle your salad. Then drizzle with spearmint dressing and serve warm.
Photo: Vangelis Paterakis – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Ζεστή σαλάτα με φακές Φαρσάλων και σάλτσα δυόσμου