This Beluga Lentil Salad with Avocado was stitched together with what I had at home and in the fridge. I had cooked way too much beluga lentils for another dish that I had plenty to create another dish, otherwise it may have just gone to waste in the fridge.
I like beluga lentils for the same reason I like Puy lentils, both stay firm and do not lose its space capsule shape. Beluga lentils are black and Puy Lentils are a dark olive green often with speckles. Though similar in appearance I can vouch that they taste different.
I like the colours in this Black Beluga Lentil Salad. Its a winter salad but with festive colours - bold green and red. The avocado was an afterthought really, I had picked it up to make a guacamole dip, but was getting concerned that it may have become too soft and therefore ready for the compost bin, but when I sliced it, I was pleased that it was perfectly ripe. The avocado slices provided a nice natural buttery contrast to the nutty be beluga lentils and sweet crunch from the peppers and red onion. The is a zing from the jalapeno juice.
By the way these are generous bowls of salads, not those measly portions you find at supermarkets and far more tastier I think. Its one of those salads you may need a spork to eat with - you know fork and spoon in one!
Beluga Lentil Salad with Avocado
Serves 2 or 4 as an accompaniment
100g beluga lentils, cooked and drained and set aside
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1 red onion, finely sliced, then minced
1 red pepper, sliced small
1 green pepper, sliced small
2 tablespoons jalapeno from a jar plus 4 tablespoons juice from jar
15g fresh coriander, minced
Salt and pepper to taste
MethodIn a bowl, whisk the oil, spices jalapeno juices.
Then stir in the remaining ingredients except for the avocado.
Season to taste
Allow to sit for an hour or so or overnight in the fridge before serving.
When ready to serve, peel and sliced the avocados and top off the salad.
Serve at room temperature