There is an inverse correlation between the deliciousness of this dish and the effort it takes to make (i.e. on a deliciousness scale it’s an 11; on an effort scale it’s a 1). More hearty than your regular salad, this is a dish that will impress anyone, guaranteed.
Serves 2 as a main or 4 as a side
Salad
350g dried red lentils
1/3 cup capers
1/3 cup dried cranberries
Large handful fresh parsley, chopped
Dressing
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
3 tblspn balsamic vinegar
2 tbspn apple cider vinegar
1 large tbspn honey
1 tspn ground cumin
1 tspn curry powder
1 tspn hot mustard
1/4 tspn ground nutmeg
1/4 tspn ground cinamon
Salt and pepper
Rinse lentils until water runs clear, removing any hard stones that float to the surface. Fill a large saucepan with water and bring to the boil.
While you’re waiting for the water to boil, mix the dressing by putting all the ingredients in a jar and shaking vigorously until combined. Add more vinegar/oil/cumin/honey as desired until it tastes just right for your palate (some prefer it more ‘bitey’, others sweeter).
Put the lentils in the boiling water and stir well until they come to the boil again. Boil until they are cooked but firm, which only takes a minute or so. If they turn to mush (which they can do in a matter of seconds) the salad will be a disaster. I suggest taste-testing every 30 seconds or so after the water has heated up again, so that you get the consistency right.
Drain the lentils and run cold water over them for a second or two. Place them in a large bowl and put the dressing straight on while they are still warm. Mix through. Add in the capers and cranberries. Just before serving, toss the parsley through. This can be served warm or cold, and keeps very well for days afterwards.