BEAN-Lentil and Chickpea Salad with Feta and tahini

By Unblond1

Ingredients

• 1/2 cup dried green lentils (Puy or Casteluccio), picked and rinsed over
• 1 large garlic cloves, halved lengthwise
• 1 fresh sage sprigs
• 1 tablespoons olive oil
• For the dressing and salad
• 1 teaspoons coriander seeds, toasted and ground
• 1/2 teaspoon cumin seeds, toasted and ground
• 1/2 large garlic clove
• Maldon Salt
• 1 tablespoon well-stirred tahini paste
• 2 - 4 tablespoons freshly squeezed lemon juice, plus more to taste
• 2 - 4 tablespoons olive oil
• 1 cup rinsed and drained chickpeas
• 1 section preserved lemon, pith and flesh discarded, rind finely diced
• 1/2 small red onion, thinly sliced into half-moons
• handful of small, delicate cilantro or flat-leaf parsley sprigs
• 1/4 cup feta
• 1 1/2 tablespoons raw sesame seeds, toasted

Details

Servings 4
Adapted from smittenkitchen.com

Preparation

Step 1

*Put* the lentils, garlic, sage, and olive oil in the rice cooker, along with 1 cup water or broth, set the cooker for white rice and the timer for 40 - 45 minutes. *Drain* well and remove garlic and sage and discard.

*Mash* the garlic clove to a paste with 1/2 teaspoon Maldon salt on a cutting board or in a mortar. *In* a bowl, combine the mashed garlic, tahini, lemon juice, olive oil, coriander and cumin. *Stir* well, then taste.

*Add* the onion slices and break them up with your fingers. *Add* the lentils and the chickpeas and the preserved lemon and mix well. *Stir in* the herbs, then crumble in the cheese and gently toss again. *Taste* and adjust seasoning if required.

*Sprinkle* with the sesame seeds and serve.