MANGO, AVOCADO AND BLACK LENTIL SALAD
Course
Entree
,
Main Dish
,
Platter
Cuisine
Modern Australian
Servings
4
Servings
4
Ingredients
1 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
Place the lentils in a bowl with 1L (4 cups) cold water and set aside overnight to soak.
The next day, drain lentils and rinse well under cold water. Line a steamer basket with baking paper and fill with the lentils.
Cover and set over a pan of simmering water for 20 minutes or until tender. Cool.
To make dressing, whisk lime juice, oil and capers in a bowl until combined.
Place rocket, mango and avocado on a serving platter, spoon over lentils, and scatter over walnuts and olives. Drizzle over dressing to serve.