Lentil and bean salad

This super quick lentil and bean salad involves a few pantry staples and some fresh greens, and is a substantial salad that can be served as a stand-alone meal for lunch. Use either kidney beans or borlotti beans – whichever you have in the pantry. 

LENTIL & BEAN SALAD

Prep: 5 mins
Cook: 5 mins
Serves: 4 as a side

Ingredients

• 1 cup of greek yoghurt
• 1 tsp of cumin ground
• 1 tbsp of honey
• 1 eschalot, finely diced
• 400g of tinned brown lentils, drained & rinsed
• 400g of tinned kidney or borlotti beans, drained & rinsed
• 1 cup of baby spinach
• 1 cup of rocket
• 1 spring onion, green part only, finely sliced
• 8 sprigs of mint

Method

1. Make the dressing by combining the yoghurt, cumin and honey in a bowl and set aside.
2. Combine the remaining ingredients in a large bowl, then stir through the dressing when ready to serve.

TIP
For extra flavour, replace the ground cumin in the dressing with ground roasted cumin seeds. Roast the seeds in a dry frying pan for a few minutes until fragrant then grind in a mortar and pestle.