Watermelon Radish, Feta & Lentil Salad

A filling, healthy salad, this works beautifully as a side dish and is also a perfect weekday lunch idea.  It is also very flexible - feel free to use different kinds of radishes depending on what is available.  Shallots and spring onions can be substituted for the red onions, and you can include whatever green herbs you prefer as dill and cilantro would also work well. 

Print
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Ready-in: 25 minutes
Ingredients
  • 1 container Sprouted Lentils
  • 1 cup Red or Yellow Beets (pre-cooked, chopped)
  • 0.5 cup Red onion (finely diced)
  • 0.5 cup Black or Mixed Olives (chopped)
  • 0.5 cup Feta (cubed)
  • 3 Watermelon Radishes (sliced thinly)
  • 0.25 cup Seed + Mill Tahini
  • 0.25 cup Lemon Juice
  • 4 tablespoon Iced Water
  • 1 tablespoon Salt (plus to taste)
  • Ground Pepper (to taste)
  • 0.5 cup Mint (chopped)
  • 0.5 cup Parsley (chopped)
Directions
  1. Bring small pot of water to a boil with 1 tbsp of salt. Add Sprouted Lentils and cook for ~ 3 minutes. (Should still be slightly firm.)
  2. When lentils have cooled, combine with all ingredients and set aside. Save some extra radish slices and feta for the top!
  3. For the dressing: mix the tahini, lemon juice and 4 tbsp of iced water together. Dressing can be made up to a day in advance and kept refrigerated.
  4. Toss combined ingredients with dressing. Adjust seasoning to taste. Top with remaining radish slices and feta crumbles.