Lentil, Date & Tomato Salad w/ Chilli Oil Tahini Dressing
Preparation time: 25mins//Â Serves 2-4
- 1 tbs olive oil
- 400g (14 oz) tinned or cooked brown lentils (approx 2 cups)
- 1 celery stick, diced
- 1-1½ tbs Greek seasoning { see note above* }
- 5 fresh dates, pitted and roughly chopped
- 4 tomatoes, cut into wedges
- 2 lebanese cucumbers, chopped
- ÂĽ red onion, thinly sliced
Chilli Oil Tahini Dressing
- 2 pickled (or fresh) chillies, minced
- 1 garlic clove, minced
- 1 tbs olive oil
- 2 tbs tahina
- 1 tbs unsweetened non-dairy or dairy yoghurt
to serve
- thinly sliced preserved lemon (optional)
- fresh mint or thyme
Heat the oil in a large frying pan, add the lentils and diced celery and cook over a medium heat for 3-4 minutes.
Add the chopped dates, Greek seasoning or spices and a good pinch of salt flakes or ground sea salt, continue to cook for a few more minutes until lentils start to stick to the bottom of the pan and are a little crispy, set aside.
To make the dressing combine the minced chilli and garlic with the olive oil, whisk the chilli oil mixture with the tahina and yoghurt until smooth and creamy.
Arrange the tomato wedges, cucumber and red onion on a large platter, spoon over the lentil mixture and top with dollops of the tahina dressing.
Garnish with slivers of preserved lemon and a few fresh mint or thyme leaves.
A quick and simple vegetarian recipe that looks fresh and delicious and is perfect for a nice lunch or light evening meal served with crunchy bread.
This recipe would also make a lovely side dish to accompany a main meal.

{ Adapted from the Lamb, Za’atar & Tomato Salad w/ Harissa Yoghurt Dressing recipe found in the February 2005 edition of Australian Gourmet Traveller }