I was intrigued when I saw Trudy's recipe on Veggie Num Num. Dates and lentils seem a good combination but it is an unusual one in a salad. Since my raw brownie failure, I have now found where I can buy medjool dates locally. They landed in the frypan of lentils in a large clump and were loathe to separate. The lentils were not as I had expected. They were dry and looked unappealing. The dressing was also a little dry. I find that yoghurt just dries out tahini so I added a bit of water which made it creamy but maybe a bit too liquid.
Fortunately, I was more successful with creating a spice mix to use in lieu of Trudy's Greek spice mix. This is a salad of many parts that come together to create an amazing combination of sweet and spicy, of crunchy and creamy.
The salad did not come together quickly. Not much does in my life right now. I made the salad in between keeping a watchful eye on Sylvia, feeding her dinner and getting her ready for bed. The phone rang. The Greek neighbours had a noisy party filled with plate smashing and oompa! There was an item on the news that I wanted to concentrate on. Another neighbour knocked at the door to borrow my tin of cinnamon. So it will not surprise you when I say that my salad did not present beautifully like Trudy's nor did I use any garnishes. By the time I served dinner, I was ready to sit down and eat.
We had the leftovers the next day straight from the fridge and it was not as good. This salad is best eaten at room temperature. I served it with soup but all it really needs is a good loaf of bread or maybe some brown rice to make a meal.
I am sending this salad to Jacqueline of Tinned Tomatoes for the No Croutons Required blog event that she hosts with Lisa of Lisa's Kitchen. This month the theme is creamy salads or soups.
Previously on Green Gourmet Giraffe:
This time last year: CNY Potluck, Pearl Balls and Healthy Treats
This time two years ago: Tofu Burgers and Tennis
This time three years ago: Vina Bar: one of Lygon Street’s best
Creamy lentil, date and veggie salad
Adapted from Veggie Num Num
- 1 tbsp olive oil
- 400g (14 oz) tinned or cooked brown lentils (approx 2 cups)
- 1 celery stick, diced
- 2 tsp fresh thyme
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp smoked paprika
- shake of cayenne and cinnamon,
- 5 fresh dates, pitted and roughly chopped
- 4 tomatoes, chopped
- 1/2 red capsicum, chopped
- 1/2 green capsicum, chopped
- 1/2 telegraph cucumber, chopped
- 1 spring onion, thinly sliced
- 2 fresh chillies, finely chopped (I used 1/2 tsp chilli paste)
- 1 garlic clove, minced (I used 1/4 tsp garlic powder)
- 1 tbsp olive oil
- 2 tbsp tahini
- 1 tbsp unsweetened non-dairy or dairy yoghurt or water
- thinly sliced preserved lemon (optional)
- fresh mint or thyme (optional)
Prepare dressing by mixing all ingredients together. Add a little water to make the mixture creamy, if necessary.
Mix tomatoes, capsicums, cucumber and spring onion in a large bowl. Top with lentil mixture and dressing. I mixed mine to serve but Trudy served hers with layers of vegetables, lentils and dressing.
On the Stereo:
Peaceful Snow: Death in June