Not exactly salad weather, but we had some cooked Puy Lentils to use up.
Serves 4, as an accompaniment
1 tin cooked Puy lentils, drained
1 mild green chili pepper, finely diced
2 tomatoes, sliced or diced
1 red onion, sliced or diced
1/2 tsp black pepper
1/2 tsp ginger powder
1 tbsp Dijon mustard
2 medium limes, juiced
2 tbsp oil
Salt to taste
2 tomatoes, sliced or diced
1 red onion, sliced or diced
1/2 tsp black pepper
1/2 tsp ginger powder
1 tbsp Dijon mustard
2 medium limes, juiced
2 tbsp oil
Salt to taste
Mix all the ingredients together. Season to taste. Ideally, prepare a few hours ahead and leave at room temperature for the flavours to develop.
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