PEANUTS AND PULSES SUMMER SALAD
Makes: 4 to 6 servings Preparation time: about 30 minutes ½ cup (125 mL) dried green lentils For dressing: 2 tbsp (30 mL) lemon juice 1 tbsp (15 mL) peanut butter 1 garlic clove, minced ½ tsp (2.5 mL) dried oregano leaves ¼ tsp (1 mL) salt ¼ tsp (1 mL) pepper 2 tbsp (30 mL) peanut oil For salad: 4 cups (1 L) baby arugula or other leafy greens 1 cup (250 mL) colourful cherry tomatoes, halved 2 ripe peaches or 1 mango, pitted and peeled, but into small bitesize pieces ½ cup (125 mL) carrot, coarsely grated 1 green onion, thinly sliced diagonally For garnish: ¼ cup (60 mL) torn mint leaves ¼ cup (60 mL) chopped peanuts
1. In a large saucepan, bring 1 ¾ cups (430 mL) salted water to a boil. Meanwhile, pick over and rinse lentils in a colander. Add lentils to boiling water, cover and simmer gently 15 to 18 minutes, or until tender but not mushy.
2. Drain well and rinse under cold water to cool, then pat dry. To make dressing: In a small bowl or food mini-processor, whisk lemon juice with peanut butter, garlic, oregano, salt and pepper. Add peanut oil and whisk or whirl until combined. To make salad: Place arugula, tomatoes, peaches or mango, carrot and green onion in a salad bowl and top with cooled lentils. Toss with salad dressing. Garnish with mint and peanuts.