Description
A great salad to accompany meat or fish. It also works well as a main course.
Ingredients
Scale
- 250 ml (1 cup) water
- 15 gr (1 tablespoon) butter
- 200gr (1 cup) of semolina
- 60 ml (1/4 cup) olive oil
- 500 gr (2 cups) cherry tomatoes
- 60 ml (1/4 cup) white wine vinegar
- 1 398 ml (400gr) can green lentils, rinsed and drained
- 200 g feta cheese, drained and coupé diced
- 1 canned (400mL or approx. 200g) black olives (ideally Kalamata), drained, pitted and chopped
- 30gr (2 tablespoons) chopped fresh basil
- Salt
- Pepper
- juice of half a lemon (optional)
Instructions
- Bring water and butter to the boil in a saucepan. Season with salt.
- Remove from the heat and add the semolina.
- Stir lightly, copen and leave to swell for 5 minutes.
- Undo with a fork.
- Set aside in a bowl.
- Heat the oil in a frying pan.
- Add the cherry tomatoes and cook over medium-low heat for about 5 minutes. Stir frequently until they burst slightly.
- Add the white wine vinegar.
- Season with salt and pepper.
- Pour over the semolina and mix gently.
- Refrigerate for 30 minutes.
- Add the remaining ingredients (lentils, feta, olives, basil) and season to taste.
- Tasting
- Prep Time: 15
- Cook Time: 15
- Category: Salad
- Cuisine: Mediterranean
English 
French