Spinach and Lentil Salad
A vegetarian dish with layered flavours to be enjoyed with a full-bodied wine like Chardonnay or a Cabernet Franc Blend.
- 500 g Spinach or baby spinach
- Half cup/tin Cooked lentils
- 2 Ripe tomatoes
- 2 medium Potatoes
- 2 Onions cut into ring, and quartered
- 1 large clove of garlic chopped, but not crushed
- Cheddar cheese (or feta, if you prefer)
- Crushed, dried chillies
- 1/4 tsp Ground Cumin
- Olive oil and balsamic vinegar for the dressing
- Extra olive oil for sauteeing.
- Salt and course black pepper.
Boil the lentils for about 20 min, until cooked but still al dente. Drain, and let cool.
Sprinkle cumin and crushed chilies over the onions, and fry until brown and almost crispy. When they are nearly ready, add the garlic, and fry briefly, until brown too. Remove from heat, and set aside.
Rinse the spinach well, and cut up into chunks, if you are using swiss chard etc. Baby spinach can be used whole. Heat a little bit of olive oil well in a frying pan and add the spinach. Baby spinach just need a quick stir in the pan until it is wilted. Swiss chard will take a bit longer.
As soon as it is wilted, add 50 ml of water, and let it cook off. When the spinach is soft and all the water is gone, add a bit more olive oil. Coat the spinach well, and saute for a minute or two. Add salt to taste. (I used a delicious olive salt from Riebeeck Kasteel!) Remove and let it cool down.
Rinse and dry the potatoes and pierce with a knife with a knife. Microwave on full power for 4 min. (2 min per potato) Test with a knife to see if they are cooked. Let cool, peel and cut into cubes. Sprinkle with a bit of salt.
Cut the tomatoes and cheddar cheese into cubes.
Combine all the ingredients, mix lightly and dress with olive oil and balsamic vinegar. Enjoy as a side salad or a main dish.