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Warm lentil, potato & corn salad with yoghurt dressing

Warm lentil, potato & corn salad with yoghurt dressing

Servings 4

Ingredients

For the salad

  • 3/4 cup green lentils
  • 2 ears of corn
  • 6 stalks kale; leaves only , discard stalks.
  • 3 potatoes
  • 1/4 cup finely chopped mint
  • Juice of 1/2 - 1 lemon
  • Olive oil
  • Salt and pepper

For the dressing

  • 3/4 cup natural yoghurt (or plain greek yoghurt)
  • 1 teaspoon honey
  • 1/2 - 1 teaspoon cumin
  • 1 - 2 teaspoons lemon juice
  • small pinch salt

Instructions

For the salad

  1. Add the lentils to a saucepan with 2 cups of water and bring to the boil. Cover and simmer for about 15 minutes or until tender, add more water if necessary - they should still be firm though. Peel and chop the potatoes; add to a saucepan and cover with water. Cook until tender. Remove potato from the pot and set aside. Using a the same water if you wish, cook the kale and corn for a couple of minutes, remove and allow to cool slightly. Slice the corn kernels off the cob and set aside. Finely chop the kale.
  2. In a large bowl, combine the lentils, potato, corn, mint, a good few glugs of olive oil, lemon juice and salt and pepper.

For the dressing

  1. Combine all the ingredients together in a small bowl.
  2. Serve the salad with the yoghurt dressing on the side

Recipe Notes

Serves 4 -6 as a side. Lovely served warm or cold.
Add more or less cumin to suit your taste. I only use 1/2 teaspoon so it isn't too strong for the little guy. The kale can be left raw. I cook it and chop if finely so it easier for the little guy to chew.