Salad with Legumes Potpourri
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g leumes, mixed, soaked and cooked
- 3 carrot (s), grated
- 2 spring onions, finely chopped
- 3 medium tomato (s), (vine tomatoes), diced into small pieces
- 3 stalks celery, cut into fine strips
- 3 tomato (s), dried, very finely chopped
- 3 tablespoon lemon juice
- 4 tablespoon oil, (sunflower oil)
- 1 bunch parsley, finely chopped
- 1 bunch coriander, finely chopped
- 1 pinch sumac
- 1 pinch chilli powder, (powder) or chilli flakes
- 1 pinch pepper
- 1 pinch celery salt
- 1 pinch cumin
Print Recipe
Pin Recipe Instructions
- For the salad dressing, mix the lemon and oil, add the spices, salt and pepper, the sun-dried tomatoes, the chopped herbs and the spring onions, stir well. Add the cooled legumes and the chopped vegetables to the sauce and let everything steep.
- Tips for serving:
- It looks very nice when you drape the salad on a bed of lettuce or lamb`s lettuce with fine orange wedges and wafer-thin beetroot slices.
- Remarks:
- All legumes are suitable for the salad, e.g., red, black, white beans, chickpeas, various lentils.
- Leftovers can be stored very well in the refrigerator for a few days.
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