Smoky Lentil Salad
with Za'atar-Spiced Crisps and Zesty Garlic Sauce
This hearty, plant-focused lentil salad is packed with texture, flavours and a healthy dose of veggies all at once! The za'atar-spiced flatbread crisps bulk out this already bountiful plate and add a pleasantly earthy crunch!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Lentils
1 tbsp
Paprika-Cumin-Garlic Blend
(Contains Sulphites)
160 g
Sweet Bell Pepper
7 g
Parsley
56 g
Baby Spinach
2 tbsp
Plant-Based Mayonnaise
(Contains Mustard)
1 tbsp
Garlic Puree
1 unit
Lemon
2 unit
Pita Bread
(Contains Wheat)
1 tbsp
Za'atar Spice
(Contains Sesame)
113 g
Baby Tomatoes
66 g
Mini Cucumber
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Oil*
1.06 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Using a strainer, drain and rinse lentils. Set aside and drain well. Zest, then juice lemon. Heat a small pot over medium heat. While the pot heats, add 2 tsp garlic puree (dbl for 4 ppl) to a large heat-proof bowl. When hot, add 2 tbsp oil (dbl for 4 ppl), then Paprika-Cumin-Garlic Blend. Cook, whisking often, until fragrant, 30 sec-1 min. (TIP: Keep an eye on spice oil so that it doesn't burn. Burnt spices will taste bitter!)
Carefully transfer spice oil to the large bowl with garlic puree. (TIP: Be careful, mixture will sizzle!)Whisk until slightly cooled, 30 sec. Add 1 tsp sugar and 1 tbsp lemon juice (dbl both for 4 ppl), then whisk to combine. Add lentils. Season with salt and pepper, to taste, then toss to coat. Set aside to marinate.
Stack pitas, then cut into 1-inch pieces. Add pitas to another large bowl. Drizzle 1 tbsp oil (dbl for 4 ppl) over top. Season with Za'atar Spice, salt and pepper, then toss to coat. Arrange pitas in a single layer on an unlined baking sheet. Bake in the middle of the oven, flipping halfway through, until pitas are crisp and golden-brown, 10-12 min.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Cut cucumber into 1/4-inch rounds .Roughly chop parsley. Halve tomatoes.
Add lemon zest, half the mayo (use all for 4 ppl), 1/2 tsp lemon juice, 1 tbsp water, a pinch of sugar (dbl all for 4 ppl) and 1 tsp garlic puree to a small bowl. (NOTE: Reference garlic guide.)Season with salt, to taste, then stir to combine.
Add spinach, tomatoes, peppers, cucumbers and parsley to the bowl with lentils. Season with salt and pepper, to taste, then toss to combine. Add three-quarters of the za'atar-spiced crisps, then toss until just combined. Divide salad between plates. Top with remaining za'atar-spiced crisps. Drizzle garlic sauce over top
