This “salad” is great eaten with a fork but even better with some plain or toasted sourdough. Scoop up the yogurt, lentils and greens and spread them on the bread or, better yet, use the bread to scoop through the yoghurt.
Ingredients:
- 3 TBSP Garlic Infused Olive Oil
- 1/3 cup Walnut halves, chopped
- 1 TSP Cumin seed
- 1 cup thick lactose free plain yoghurt
- Salt & Pepper
- 30g Baby Arugula
- 30g Baby Mixed Lettuce
- 1 cup well-drained canned green Lentils
- 2 TBSP freshly squeezed Lemon Juice
Method:
- Heat the olive oil in a nonstick skillet over low-medium heat and add the walnuts and the cumin seed. Toss frequently and cook just until lightly toasted and the cumin smells fragrant. Remove from heat and set aside.
- Spread the thick yogurt on your serving platter. Salt and pepper lightly.
- Place the arugula, mixed lettuce and lentils in a mixing bowl. Scrape nuts and cumin seed and any oil over them. Season with salt and pepper, drizzle on a little of the reserved olive oil and some of the lemon juice to taste; don’t over dress the salad. Just toss, taste and adjust lemon juice, olive oil and seasoning until you get it right.
- Mound the lentils and greens on top of the yogurt and serve with slices of sourdough or your favourite low FODMAP crackers.
