MANGO, AVOCADO AND BLACK LENTIL SALAD

Updated on by mattsadmin
Print Recipe
 MANGO, AVOCADO AND BLACK LENTIL SALAD
Course Entree, Main Dish, Platter
Cuisine Modern Australian
Servings
Ingredients
  • 1/3 cups black lentils or Puy-style lentils 100g
  • Juice of 1 lime
  • 2 tbs extra-virgin olive oil
  • 2 tbs salted capers rinsed, drained
  • 2 bunches rocket leaves
  • 1 mango sliced
  • 1 avocado halved
  • 1/2 cup walnuts chopped, 60g
  • 100 g black olives
Course Entree, Main Dish, Platter
Cuisine Modern Australian
Servings
Ingredients
  • 1/3 cups black lentils or Puy-style lentils 100g
  • Juice of 1 lime
  • 2 tbs extra-virgin olive oil
  • 2 tbs salted capers rinsed, drained
  • 2 bunches rocket leaves
  • 1 mango sliced
  • 1 avocado halved
  • 1/2 cup walnuts chopped, 60g
  • 100 g black olives
Instructions
  1. Place the lentils in a bowl with 1L (4 cups) cold water and set aside overnight to soak.
  2. The next day, drain lentils and rinse well under cold water. Line a steamer basket with baking paper and fill with the lentils.
  3. Cover and set over a pan of simmering water for 20 minutes or until tender. Cool.
  4. To make dressing, whisk lime juice, oil and capers in a bowl until combined.
  5. Place rocket, mango and avocado on a serving platter, spoon over lentils, and scatter over walnuts and olives. Drizzle over dressing to serve.
Written by mattsadmin