It is nice to be home again. While I have a very bare kitchen (some borrowed knives, cutting board, pot and frypan only with a few containers), I am still happy to be starting my new life. We had dedicated more time for unpacking over the long weekend, but since we had nothing to unpack, we spent more time at my parents, thoroughly exploiting their fully functional kitchen.
We quickly gravitated to make old favourites: Tamarind Lentils, Pad Thai, and Moroccan Carrot and Chickpea Salad. Then, finally itching to make something new, I decided to make a spin on two of my other favourite salads, aka The Best Lentil Salad and The Best Chickpea Salad. This time, I used lentils, capers and currants but with a dressing more similar to the tahini-maple-curry dressing from the chickpea salad. I added some greens, too, which I like to add to lentil salads. It was so delicious, it barely lasted one meal.
Got to love simple salads like this. What is your favourite summer salad?
I am sharing this with My Legume Love Affair hosted by Lemon in Ginger, No Croutons Required, Healthy Vegan Fridays, Credit Crunch Munch, Souper Sundays, Eat Your Greens and this week’s Virtual Vegan Linky.
Creamy Curried Lentil Salad
2.5 cups cooked and cooled green French lentils (I used Trader Joe’s steamed lentils in this photo)
1 tbsp tahini
2 tsp maple syrup
1 tbsp apple cider vinegar
1 tbsp water, or to thin
1 tsp curry powder
1 tsp caper brine
2 tbsp capers
1/4 cup currants
4-6 cups leafy greens
1. Prepare your sauce by combining the tahini, maple syrup, apple cider vinegar and caper brine in a large bowl.
2. Add cooked lentils, capers, currants and toss to evenly coat.
3. Prior to serving, combine with leafy greens.
Serves 2 as a main, more as a side.