Beluga lentils create the heartiness of this salad with peppery rocket, roasted red onion and sweet honey like mulberries adding a wonderful harmony of flavours.
A one bowl dressing of yoghurt, honey, tahini, cumin and optional lemon juice - brings the salad to life and creates an irresistible meal.
Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me @ballerina_bites so I can see your wonderful recreations!
1 large red onion
Oil of choice
250g cooked beluga lentils
2 large handfuls of rocket
A handful of coriander, roughly chopped (optional)
⅓ cup dried mulberries
⅓ cup yoghurt of choice
1 tbsp tahini
1 tsp honey or brown rice syrup
¼ tsp cumin
S&P to taste
Lemon Juice (optional)
Preheat your oven to 180°c and line a small tray with baking paper.
Peel the red onion, chop into ⅛’s and roughly seperate the layers.
Scatter the onion over the tray and lightly coat with oil of choice.
Once golden and crisp, remove from the oven and set aside to cool.
To make the dressing, add the the yoghurt, tahini, honey/ brown rice syrup, cumin and salt & pepper to taste in a small bowl.
Gently stir together until it’s combined and smooth.
Taste the dressing and adjust the tang to your liking with lemon juice.
Assemble the salad between two bowls - rocket, lentils, coriander (if using), mulberries and red onion.
Serve with the dressing on the side and douse to your liking.
In an airtight container in the fridge for up to two days.
Keep the dressing separate and dress when you’re to eat.