Radish, Santorini caper and lentil salad


"This salad is excellent with a piece of simply grilled fish and is also good with chicken," says George Calombaris. "I really love using caper leaves if I can get them, but, if not, I use chopped capers."

You'll need

50 gm small green lentils 80 gm baby capers in vinegar, rinsed 100 ml extra-virgin olive oil 1 golden shallot, finely chopped Zested rind and juice of 1 lemon 1 baby cos, leaves separated 6 radishes, such as golfball or watermelon, thinly sliced on a mandolin and crisped in iced water, plus extra, cut into wedges, to serve

Method

  • 01
  • Cook lentils in a saucepan of boiling water until tender (20-25 minutes), then drain, refresh and drain again well and set aside.
  • 02
  • Combine capers, olive oil, shallot, rind and juice in a small bowl, season to taste and set aside.
  • 03
  • Combine cos lettuce, radish and lentils in a bowl with caper dressing, season to taste and toss to combine, then serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2012 Mercouri Foloi Roditis, Ilias.

Featured in

Aug 2013

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