Katharina Kjeldgaard: Summer salad with lentils and strawberries
By Katharina Kjeldgaard
This is the kind of salad I love serving on warm days when the food should feel light but still satisfying. The black beluga lentils make it filling without being heavy, while strawberries, cucumber and avocado keep it fresh and summery. Perfect for lunch in the garden or as part of an easy summer dinner.
Tip: The salad can easily be varied according to the season and your taste. Swap the strawberries for peaches, watermelon or raspberries, use mozzarella or another cheese instead of salad cheese, and try pine nuts, almonds or sunflower seeds instead of pumpkin seeds.
Amount: 4-6 people
Easy to make
Time: 35
Ingredients:
Vinaigrette
3 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp honey
2 tsp mustard
juice of ½ lemon
¼ tsp flaky salt
½ tsp ground pepper
Fried pumpkin seeds
1 tbsp olive oil
40 g pumpkin seeds
½ tsp flaky salt
Salad
100 g little gem lettuce
50 g arugula/rocket
2 small cucumbers
1 avocado
200 g strawberries
100 g salad cheese
50 g dried beluga lentils / black lentils
Instructions:
Cook the beluga lentils according to the instructions on the package. This typically takes 20–25 minutes.
Now make the dressing. Add the olive oil, white wine vinegar, honey, mustard, and lemon juice to a small bowl and stir well. Taste and adjust with a little more vinegar if you want it tangier, or a little more honey if you want it sweeter. You can also put everything in a small jar with a lid and shake it well. The dressing can easily be made well in advance.
Next, prepare the pumpkin seeds. Heat a frying pan over medium-high heat with the olive oil and fry the seeds for about 3–4 minutes. Keep an eye on them, as they can burn quickly. Turn off the heat and sprinkle with flaky salt. Transfer them to a plate and leave to cool.
While they cool, continue with the salad. Wash the little gem lettuce and arugula thoroughly and cut them into bite-sized strips. Arrange them at the bottom of a large serving platter or deep bowl.
Prepare the strawberries, avocado, and cucumber. Remove the green tops from the strawberries and slice them. Halve the avocado, remove the stone, and dice the flesh. Slice the cucumber.
Drain the cooked beluga lentils and rinse them under cold water to cool down. Scatter them over the salad together with the cucumber, strawberries, avocado, and salad cheese.
Finish with the toasted pumpkin seeds and pour the dressing over the salad just before serving.
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