Add to Cookbook

Mixed olive, lentil and mint salad

Mixed olive, lentil and mint salad

Lentils add a wonderful texture to this salad. Great with lamb, poultry or fish recipes.


  • 1 cup brown or puy lentils
  • bayleaf and salt to season
  • 4 large tomaotes, blanched and diced
  • 1 cup olives
  • 3 stalks celery, trimmed and sliced
  • 1 fennel bulb, trimmed and finely sliced
  • ¼ cup finely chopped fresh mint leaves
  • lettuce leaves to accompany
  • dressing
  • ½ cup olive oil
  • ¼ cup sherry vinegar
  • 1 teaspoon prepared mustard
  • salt and pepper to season


  1. Cook the lentils in 1 litre boiling salted water with the bayleaf for 30 minutes or until tender. Strain and refresh in cold water.
  2. In a large bowl, toss together the lentils, tomatoes, olives, celery, fennel and mint with half the dressing. Season.
  3. Tear the lettuce into bite-sized pieces and fold through the salad with the remaining dressign just before serving, or have the dressing on the side.


  1. Combine all the ingredients.

Cooks Tips

- Cook the lentils 1-2 days in advance and keep in an airtight container in the fridge. - You can substitute the lentils with diced cooked potatoes or canned, drained cannellini beans.

Comments (0)

Please login to submit a comment.