Lentil, chick pea, red pepper and black olive salad
This is a lovely salad and so easy to toss together, and easier to enjoy for lunch, dinner and picnics.
Ingredients
1 ½ cups lentils, uncooked
1 cup chick peas, drained
15 cherry tomatoes, sliced
½ cup Kalamata olives, pitted
½ cup red pepper, chopped
½ cup carrot, shredded or julienned
2 basil leaves, torn in pieces
Balsamic vinaigrette
½ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Sea salt and cracked black pepper
Preparation
For vinaigrette, mix ingredients in a small bowl and whisk until emulsified. Can be made up to two days ahead and stored in airtight container at room temperature.
In a pot over medium to high heat, cover lentils with water and bring to a boil; reduce heat and simmer until tender, approximately 30 minutes. Remove from heat; drain and cool. Place lentils in serving bowl with remaining ingredients and toss with dressing. Allow to rest overnight or at least 4 hours before serving to allow flavours to fuse. Serves 4.
