– recipe from Bal Arneson, courtesy Dairy Farmers of Canada/dairygoodness.ca
Lentil, Kale and Feta Salad
Perfect for entertaining, this hearty winter salad stars lentils brightened with the tang of feta.
Serves six.
1 cup dried brown lentils
2 tbsp olive oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1 tsp garam masala
Salt and freshly ground pepper
1 medium lemon, zest and juice (optional)
2 large kale leaves, chopped
1 cup cherry tomatoes, halved
1/4 cup roasted cashews
1 small red onion, finely chopped
1 cup crumbled Canadian Feta
In a saucepan, bring lentils and 8 cups water to a boil. Reduce heat to low and cook for 45 to 60 minutes or until tender. Drain and let cool.
To make salad dressing, heat oil on medium heat in a skillet. Cook mustard and cumin seeds, garam masala, salt and pepper for 15 seconds. Let cool and add lemon zest and juice, if desired.
In a large bowl, toss to combine lentils, kale, cherry tomatoes, cashews, onion, Feta and salad dressing. Serve.