Recipe >Salad
Lentil, Chilli, Onion and Mozzarella Salad
A wonderful and very nourishing vegetarian salad that can be served as a starter or as a main.
Lentils balance very well against the succulent, smoky aromas of pork, so should you wish, you can easily change this to a meat salad with the addition of salami, sausage or sliced bacon.
Ideally, or rather I should say 'authentically' this salad should perhaps be served with pitta bread which would reflect the middle-eastern / north african flavours of this dish, however I prefer the spicy aromas of naan bread which compliment the cumin and chilli. The choice is yours

This recipe shows how to use dried lentils, but where possible I would always reccomend using fresh (now readily available in most supermarkets)

Serves 4

Ingredients
1 Tblsp olive oil
450g / 1lb green lentils
2 cloves garlic
1 red chilli
1 medium red onion
1/2 Tsp ground cumin
1/2 Tsp paprika
1/4 cup fresh herbs: thyme, basil, mint, oregano
3 large tomatoes or 1/2 punnet cherry tomatoes
1 lemon, juice of
150ml / .25 pint vegetable stock
salt and pepper

140g / 5oz mozzarella
4 slices naan bread or pitta bread

To garnish: fresh herb tips

Mise-en-Place:
If you are using dried lentils cook in boiling, lightly salted water for 30-40 minutes until tender and soft
Roughly chop the garlic, chilli, onion and herbs
Cut the mozzarella into slices

Method:
Heat the oil in a large frying pan or wok
'Brown off' the garlic and chilli
Add the onions, gently fry for 30 seconds
Add the cumin and paprika, fry for 30 seconds
Add the lentils and briskly cook for 2-3 minutes over a high heat
Add the remaining ingredients
Cook through for another 1-2 minutes
Season with the salt and pepper
Serve

Adjust:
Not creamy enough: Add more stock, simmer and reduce
Too bland: Add more herbs, salt and pepper
Too astringent: Add more stock and /or melted butter

Presentation:
Either in a bowl or on a plate:
On a plate: Cut the bread into quarters, arrange the salad into alternating layers of bread, lentils and mozzarella.
Pour any remaining pan juices over the plate
Garnish with fresh herb tips and a lemon wedge

In a bowl:
Fill the bowl with the lentil salad, top with mozzarella and fresh herb tips. Arrange the bread on the side

Cowboy Trick:
Don't have enough time to cook the lentils?
Pour boiling stock, herbs and butter over the lentils, cover with cling film and blast in a microwave