Name: Curried Lentil Salad
Ingredients: 1 1/2 cup French lentils; 1 carrot, diced; 1/2 cup non-diary yogurt, such as almond or cashew; 1 tbsp white balsamic vinegar; 1 lemon; 1 tsp ground cumin seeds; 1/2 tsp turmeric; 1/4 tsp coriander; 1 tsp salt; 1/8 tsp cayenne pepper; 1/8 tsp black pepper; 1/2 red onion, thinly sliced; 1 red bell pepper, diced; 2 tbsp chopped cilantro

Description

Who needs croutons when you can have a panzanella salad?

Ingredients

Scale

For the salad:

4 thick slices day-old country bread
2 tbsp extra-virgin olive oil
3 garlic cloves
3 cups cherry tomatoes
1 large mango, cubed
2 green onions, sliced
2 tbsp chopped cilantro

For the dressing:

Juice of 1/2 lemon
Juice of 1/2 lime
4 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp chili pepper flakes

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Instructions

Heat a grill to medium heat.
Brush the slices of bread with the olive oil, then grill them until lightly charred on both sides.
Rub with the garlic cloves when they are still hot, then set them aside for few minutes. When they are cool enough to handle, tear them into bite-sized pieces and set aside.
For the dressing, whisk together the citrus juice, the olive oil, balsamic vinegar, salt, pepper and chili flakes.
Cut the cherry tomatoes in half, and place them in a large bowl together with bread, mango and green onion.
Toss with dressing and mix well.
Let the salad rest for at least 10 minutes, in order for the bread to soften.
Just before serving, sprinkle with chopped cilantro.