Pardina Lentil Salad with Purple Potato and Snow Peas | © 2017 | | © 2017 |

The Pardina lentil, also known as ‘Spanish Brown’, has a distinctive nutty flavor, and it holds its shape well after being cooked, making it perfect for salads.

Easy to prepare, delicious, and hearty, this salad is substantial enough to work as a complete meal, but also great as a healthy side dish with some chicken or seafood.

  • 350 g Purple potatoes, cut into cubes
  • 150 g Dried pardina lentils
  • 2-3 Kale leaves, finely chopped
  • 200 g Snow peas, trimmed and sliced
  • 1 Red onion, peeled and sliced
  • 1 clove Garlic, minced
  • 150 g Cherry tomatoes, halved
  • 4 tbsp Olive oil
  • 3 tbsp Apple cider vinegar
  • Salt and pepper
  1. Preheat the oven to 200C/400F. Place diced purple potato cubes in a baking tray. Toss with 1 tablespoon of olive oil and season with salt and pepper. Roast for 30 minutes until tender.
  2. Bring 500-ml water to boil in a saucepan. Add in pardina lentils. Return to boil, reduce heat and simmer until tender, approximately 20 minutes. Drain.
  3. Add in roasted purple potatoes, chopped kale, snow peas, onion, garlic and cherry tomatoes. Drizzle with the rest of the olive oil and apple cider vinegar. Toss and season to taste. Enjoy it right away! | © 2017 | | © 2017 |


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