Lentil and Watercress Salad with Grilled Pork

Name: Lentil and Watercress Salad with Grilled Pork
Yield: 6 servings
Ingredients: 2 tsp honey; 2 cloves garlic (finely minced); 2 tsp red wine vinegar; 2 tsp Dijon mustard; 1/2 cup extra-virgin olive oil; salt and pepper (to taste); 4 cups lentils (cooked and cooled); 1/2 cup red onion (finely diced); 2 cups cherry tomatoes (sliced in halves); 30 leaves mint (thinly sliced); large handful parsley (coarsely chopped); 227 g lean pork loin (cooked through and sliced into 1-in. (2.5-cm) pieces (for a tasty change, try using lamb loin)); 2 large handfuls watercress

Paul Finkelstein

The flavours of this recipe work well with almost any protein addition; I love making it with either pork or lamb. While the recipe calls for watercress, it is sometimes hard to find; a great substitute is arugula, which will add a nice peppery bite.

Best Health Magazine, Summer 2009; Photo by Edward Pond

Servings

6servings

Servings

6servings

Course Dinner
Cuisine Meats, Salads

Ingredients

Vinaigrette
2 tsp honey
2 cloves garlic finely minced
2 tsp red wine vinegar
2 tsp Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper to taste
Salad
4 cups lentils cooked and cooled
1/2 cup red onion finely diced
2 cups cherry tomatoes sliced in halves
30 leaves mint thinly sliced
large handful parsley coarsely chopped
227 g lean pork loin cooked through and sliced into 1-in. (2.5-cm) pieces (for a tasty change, try using lamb loin)
2 large handfuls watercress

Servings: servings

Units:

Ingredients

Vinaigrette
2 tsp honey
2 cloves garlic finely minced
2 tsp red wine vinegar
2 tsp Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper to taste
Salad
4 cups lentils cooked and cooled
1/2 cup red onion finely diced
2 cups cherry tomatoes sliced in halves
30 leaves mint thinly sliced
large handful parsley coarsely chopped
227 g lean pork loin cooked through and sliced into 1-in. (2.5-cm) pieces (for a tasty change, try using lamb loin)
2 large handfuls watercress

Servings: servings

Units:

Course Dinner
Cuisine Meats, Salads

Instructions

Vinaigrette

In a small bowl, whisk together honey, garlic, red wine vinegar, Dijon mustard and olive oil. Season with salt and pepper.

Salad

In a medium bowl, combine lentils, red onion and cherry tomatoes. Fold together, adding the fresh herbs gradually. Add vinaigrette (if serving immediately) and add seasoning to taste.
Divide lentil salad equally among six bowls. Add pork (or lamb) and watercress. Fold together.

Recipe Notes

Per serving: 381 calories, 21 g protein, 20 g fat (3 g saturated fat), 32 g carbohydrates, 12 g fibre, 21 mg cholesterol, 117 mg sodium

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