‘Tabbouleh’ with lentils, red grapes and feta

By: Randi Glenn
From: Thrive on Five
Serves: 2
Photographer: Dan Jones

A Lebanese-inspired salad enhanced by lentils, peppers, grapes and sumac. This unique and eye-catching dish is certain to draw compliments from your guests. Our Sweet potato and courgette falafel are a perfect accompaniment.

For the tabbouleh

Ingredients

Quantity	Ingredient
80g	puy lentils, (about 160g when cooked)
	sea salt
	freshly ground black pepper
2 tablespoons	olive oil
1/2	small onion, finely chopped, (40g)
1/2	medium carrot, finely chopped, (40g)
2 large handfuls	mint, finely chopped
2 large handfuls	parsley leaves, finely chopped
160g	cherry tomatoes, halved
1/2	cucumber, deseeded and sliced on the diagonal, (160g)
1/2	red pepper, cut into 1cm pieces, (80g)
1/2	yellow pepper, cut into 1cm pieces, (80g)
large handful	radishes, cut into thin rounds, (80g)
small handful	red grapes, sliced
1 teaspoon	sumac
50g	feta cheese

For the dressing

Quantity	Ingredient
75g	natural yogurt
1 teaspoon	runny honey
handful	finely chopped parsley and dill leaves
1/2	lemon, juiced

Method

Rinse the lentils, then cook according to the packet instructions. They should still hold their shape, so be careful not to overcook them. Drain and season with salt, pepper and a little olive oil.
Meanwhile, sauté the onion and carrot in the remaining olive oil until soft and sweet. While still warm, add a good handful of the mint and parsley and the cooked lentils. Set aside.
To make the dressing, mix all the ingredients in a bowl.
Combine the lentil mixture with the other vegetables and the grapes. Add the remaining herbs and season with sumac, salt and pepper. Mix well. Crumble over the feta and serve with the dressing on the side.

Tags:: Healthy; five a day

‘Tabbouleh’ with lentils, red grapes and feta

For the tabbouleh

Ingredients

For the dressing

Method

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