This is a salad inspired by Le Pain Quotidien's zesty lentil and avocado salad. A filling salad with great texture, it is the perfect dish for the hot summer! Doodles by Rosie Kosinski
2 handfuls of Arugula and Frisee mix
1 cup French Lentils/ Puy Lentils
1 can Chickpeas or cooked equivalent
1-2 Cucumbers, julienned
4 Radishes, sliced
2 Tomatoes, diced
1 cup Fennel, shaved
1 Carrot, shredded
1 Avocado, diced
2 tablespoons Scallions
1/2 teaspoon Flax Seeds
Sea Salt & Pepper
1/2 cup of extra virgin olive oil
2 tablespoons red wine vinegar
2 small shallots, finely chopped
4 teaspoons dijon mustard
salt and pepper
juice from 1 lemon (or more depending on your zest needs!)
Wash and sort lentils. In a saucepan bring lentils and 2 cups of water to boil. Add any seasoning you want the lentils to absorb - garlic, bay leaf etc. and salt. Reduce heat to maintain a very gentle simmer. Cook, uncovered, for 20-30 minutes. Add water as needed to make sure the lentils are just barely covered. Remove from heat and put aside.
Shred the fennel, julienne the cucumber, grate the carrot, slice the tomatoes, radishes, spring onion and avocado.
Mix the wet ingredients to make the vinaigrette.
Drizzle the vinaigrette on the greens on a plate. Add the chopped vegetables, lentils and chickpeas on top. Sprinkle the flax seeds, salt and pepper, add the sprig of parsley and serve.