Easy Mediterranean salad covered in a spearmint-chili dressing. Delicious!

Serves: 4 Prep. time: 15′ Cooks in: 30′ Ready in: 45′

For the dressing
1 cup spearmint leaves
2-3 tbsp extra-virgin olive oil
1 red hot chili pepper
1 tbsp honey
1 tbsp lemon juice

For the salad
3 cups lentil, boiled, drained
10-12 baby potatoes
½ cup almonds blanched, toasted, slivered
6-8 dried dates, finely chopped
2 small cucumbers, diced
100 g strained yogurt
1 tbsp water
extra-virgin olive oil
salt, pepper

Step 1
For the dressing: Use your multi and whizz all ingredients until it reaches the desirable consistency. Season with salt according to your taste.

Step 2
Wash baby potatoes well and discard any dirt. In a frying pan with heavy bottom heat 4 tbsp olive oil and fry potatoes for 6-7 minutes, on high heat, covered with lid. Season with salt and continue frying removing lid, on medium heat, stirring occasionally until done.

Step 3
Stir in lentils and cook for another 5 minutes on medium heat. Transfer lentils and potatoes in a serving bowl and stir in almonds, dates, cucumbers, salt and pepper.

Step 4
Mix yogurt with water and some salt and drizzle your salad. Then drizzle with spearmint dressing and serve warm.

Photo: Vangelis Paterakis – Food styling: Antonia Kati

Και η συνταγή στα ελληνικά: Ζεστή σαλάτα με φακές Φαρσάλων και σάλτσα δυόσμου