Kale, Lentil & Spiced Walnut Salad

1

Bring a medium sized pot of salted water to a boil. Add the lentils and reduce to a simmer. Cook for 25 to 30 minutes, until the lentils are cooked through and slightly al dente. Once finished cooking, drain any excess water remaining through a sieve.

2

Meanwhile, while the lentils are cooking prepare the walnut oil dressing. In a skillet over medium-low heat, add the extra virgin olive oil. Once warmed, add the walnuts and cook for three minutes, until just slightly toasted. Add the fennel seeds, coriander seeds, cumin seeds and chili flakes and turn the heat off.

3

Place a small sieve over a small bowl and drain the nut mixture, reserving the oil for later. Place the walnuts and spices on a paper towel lined plate and add ⅛ tsp salt.

4

Place the kale leaves, red onion and radish in a large salad bowl. Add half of the spiced oil to the kale along with the remaining salt and massage with your hands, until the kale is softened.

5

Add the olives to the kale salad along with the lentils, feta and the toasted walnuts and spices. Squeeze the lemon juice on top, along with the zest from the lemon, toss well and serve.

6

Substitutions: No nuts: use raw pumpkin seeds. No dairy: omit the feta, or use a vegan feta cheese. No olives: omit. Spices: if you don’t have all the spices, use one or two of them instead.