Recipe in collaboration with Esther Samson
Preparation time: 10-15 minutes
Yield: 2-4 servings
Bursting with textures and flavours, this vegan salad transforms modest lentils into a dish worthy of gourmet occasions. Seed to Surf's plant-based Celery Root Smoked Whitefish has much to do with it, as its smoky-umami profile wonderfully enhances the little legumes, giving a more substantial meatiness to sink your teeth into.
Not a fan of vegan feta? Replace it with tofu for a plant-based option or classic feta cheese for a satisfying cheesy effect.
INGRÉDIENTS
- 541 ml can lentils, drained and rinsed
- 500 ml (2 cups) baby spinach
- 1 shallot, chopped
- 200 g vegan feta cheese
- 120 ml (1/2 cup) sun-dried tomatoes in oil
- 1 clove garlic, minced
- A bunch of parsley, finely chopped
- Zest and juice of half a lemon
- 120 ml (1/2 cup) Maison Orphée Perfect Oil TM
- 1 can plant-based Seed to Surf Celery Root Smoked Whitefish
PRÉPARATION
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In a bowl, combine the vegan Feta cheese, sun-dried tomatoes, garlic, parsley, lemon zest and juice of half a lemon.
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In another bowl, combine lentils, spinach, shallots, feta cheese and feta marinade. Drain the cane of whitefish and add the chunks to the salad. Mix well.
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Serve the salad.