Tenina.com's Lentil Salad With Basil And Lemon

Need

200 Gram dried lentils of choice (I used green and red)
1.2 Litre water
1 lemon, zest, finely grated
100 Gram fresh lemon juice
70 Gram Extra Virgin Olive Oil (EVOO) plus some more as needed
Generous Pinch pink salt flakes
1/4 red onion diced
1 Punnet cherry tomatoes sliced
3 spring onion/ shallots, sliced on an angle
1/2 capsicum/bell pepper red, diced
2 stalks of celery, sliced
1 Handful basil leaves, shredded
300 Gram cabbage, red or green, shredded
Other salad greens of choice
Half a roast chicken, shredded (optional)
Pistachios, pepitas, sunflower seeds to taste

Do

Place lentils into simmering basket and pour water over.
Cook 30 min/100ºC/speed 3. Remove lentils and place into insulated serving bowl with lemon zest, juice, EVOO and salt. Stir and cover to marinate whilst you prepare the rest of the salad.
Prep remaining ingredients as directed and place all in large bowl. Stir through cooled lentils and add more oil or seasoning as needed.

More

Serve warm or cold.

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