Yet another salad recipe, this one featuring the warm toastiness of roasted vegetables dusted with cumin before a turn in a hot oven. I bought a box of Laird’s Lentils from GRAIN, a small but dedicated company committed to selling grains sourced from Canadian farmers (many grains are shipped and processed overseas, never making it to a Canadian plate). I spent most of my day eyeing the box trying to think of a good first use for my beautiful looking lentils, trying to think of a recipe that would show them off both in terms of flavour and sheer visual appeal. I wanted a dusky, earthy flavour rather than my normal reflexive leanings towards big citrusy salad flavours; something sweetly savoury, salty, with a crispness to lend a contrast in texture. Thus this salad was born, eaten greedily with my sister out of huge bowls and an unhesitating trip back to the kitchen for seconds. In retrospect, had their been any leftovers, I would think that this lentil salad would make an excellent addition to a warm pita salad. In this imaginary pocket sandwich I would add crisp Romaine lettuce, tzatziki, a few chopped cornichons, and hot sauce – maybe an ice cold beer and a bowl of sliced peaches to round the whole meal out.

lentil salad with cumin roasted vegetables:

1 1/2 cups green lentils, rinsed

5 shallots, halved or quartered depending on size

2 sweet peppers, cut into thin strips

1 punnet of grape tomatoes, washed and kept whole

2 tsp cumin

1 tsp. dried coriander

Generous pinch of salt

1 Tbsp. olive oil

3 small cucumbers, slivered

1/3 cup Kalamata olives, pitted and minced

1/2 cup of crumbled Macedonian feta

1 large handful Italian parsley, stems removed and minced

Juice of 1 lemon

2 Tbsp. sherry vinegar

1/3 cup of olive oil

1 tsp. cumin

Kosher salt and freshly cracked pepper, to taste

1. Preheat the oven to 375 degrees. Cook the green lentils in gently simmering water for 25-35 minutes, tasting frequently in the hope of taking them off the heat when they’re al dente. Drain the lentils and plunge them into ice water to stop them from cooking, drain again and keep at room temperature.

2. Line a baking sheet with parchment paper and spread the shallots, sweet peppers, and tomatoes in a single layer. Drizzle the oil over the vegetables Bake for 45 minutes, giving the contents of the tray a good stir 3 or 4 times throughout. Take out of the oven and cool to room temperature.

3. In a large salad bowl whisk together the olive oil, lemon juice, sherry vinegar, cumin, and a good pinch each of salt and pepper. Next layer the sliced cucumbers and Kalamata olives, finishing with the lentils, roasted vegetables, parsley, and feta. Stir well to combine, allowing to sit for at least 15 minutes before giving the salad a final toss. Serve with warm pita bread and garlicky tzatziki.

Perfectly lovely beats is how I would describe Bonobo. Really excellent walking around music and the kind that makes you feel like you’re the queen of your own small world on the bus. Also, this video is a small feat of media collage genius and is a combination of Monty Python and M.C. Escher in its topsy turvy symmetry and weirdness.

Bonobo – Cirrus