Materials

1 ½ Cup. lentils, xeplymenes thick tea in colander

2 Bay leaves

2-3 garlic cloves, whole

150 Gr. mizithra or manouri cheese, minced with fork

4 green onions (white and tender green parts), chopped or 1 onion, in small frames

3/4 cup. walnuts, tea chontrokopanismeni

1/2 bunch dill, finely chopped (without the thick stalks

leaves from 1/2 bunch fresh mint, chopped or 1 heaping TSP. tablespoon dried mint, crushed

Salt

Vinaigrette

1/2 cup. tea olive oil

2 tablespoons. tablespoons red wine vinegar

1 clove garlic, crushed (or as we like garlic)

1/4 tsp. sweet cumin powder (optional)

1 tbl. sweet kokokkino piperi

salt, black pepper

 

salata-fakes-myzithra-600x230

 

Process

Boil the lentils in a saucepan with whole garlic cloves and Bay leaves, until softened but not melted. Need to keep somewhat in the tooth. Drain, discard garlic and Bay leaves, rinse with cold water and allow to drain and cool. Then, put them in a salad bowl, add the onion (or onion), walnuts, spices and salt and stir.

Vinaigrette: Beat all ingredients in a blender until it becomes a thick sauce. Pour over the salad, stir, garnish with cheese and serve immediately.

Bon appétit!

Recipe from:

www.gastronomos.gr