Paprika gives this salad a crunchy, lentil-like flavor and brightness; dried and roasted pistachios and sugar snap peas provide subtle lentil-like textures; and vibrant color.
For the salad
- 1/2 cup pistachios, toasted and chopped
- 1/2 cup chopped mint
- 1/2 cup chopped dill
- 1/2 cup chopped cilantro
- 1/2 cup chopped parsley
- 1 cup dried black lentils (aka beluga lentils)
- 1/2 head of a medium-sized red cabbage, chopped thinly
- 4 carrots, sliced thinly into rounds or grated
- 2 cups chopped sugar snap peas
- 2 mangos, peeled and cubed
For the dressing
- 3/4 cups labneh
- Juice of 1 lemon
- Zest of 1/2 lemon
- 1/2 Tbsp honey
- 1 clove garlic
- 1 tsp kosher salt
- fresh black pepper to taste
- 2 Tbsp poppy seeds
- For a good flavor, bring four cups of water to a boil first.
- Next, place the lentils in a bowl and cover with water and bring to a boil.
- Allow to cook for a total of 10 to 12 minutes or until tender.
- Put in the refrigerator to chill for about 30 minutes.
- After it has cooled, turn out the gel and drain.
- Meanwhile, have the sauce prepared.
- Put in a food processor with a tablespoon of labne, one clove of garlic, one tablespoon of honey, salt, and a few turns of the pepper to a little water.
- until you are happy with the consistency (if you want it thicker, add more labne and mustard or lemon juice, and a dash of vinegar), then stir in 2 tsp. of poppy seeds, Set aside.
- Next, place your salad ingredients.
- Place a layer of sliced mango in the bottom of a wide, shallow container.
- Next, add sugar snap peas, shredded carrots, cooked lentils, and pistachios, and a sweet vinigarette in the food processor and mix well.
- Allow visitors to self-evenly feed themselves with salads while eating, being sure to give them a layer of every part of the greens.
- Now that you’ve mixed the salad, invite everyone to top it with labne seed dressing.
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