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