Kohlrabi, Red Lentil, and Couscous Salad with Curry
Salads • Indian
Description
Kohlrabi, red lentil, and couscous salad with curry.
Ingredients
- Kohlrabi 15 oz
- Lentils 15 oz
- Couscous 5 oz
- Scallions 1 bunch
- Spinach 5 oz
- Garlic 2 cloves
- Olive Oil 5 fl oz
- Champagne Vinegar 5 fl oz
- Fresh Mint 1 bunch
- Curry 1½ spoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Crush the garlic using a press, then whisk it together with white wine vinegar and curry powder. Gradually incorporate the oil, and season with salt and pepper to taste.
Step 2
Bring water to a boil in a pot, add salt, and toss in the lentils along with the finely sliced kohlrabi leaves. Cook for about six minutes. Drain and rinse several times with cold water to cool.
Step 3
In the same pot, bring another 300 ml of water to a boil, remove from heat, add 3 tablespoons of the previously prepared sauce, season lightly with salt, and stir in the couscous. Cover the pot with a lid and let it sit for five minutes. Transfer to a bowl and allow to cool.
Step 4
Add half a cup of sauce to the lentils, along with diced kohlrabi and finely chopped green onions (about 1 cup). Stir gently to combine. Season with salt and pepper to taste.
Step 5
Finely chop the leaves of fresh mint (you will need about half a cup) and mix them with the couscous.
Step 6
On a large plate, arrange the spinach leaves and drizzle them with a couple of tablespoons of the remaining sauce. In the center of the plate, create a mound of cooked lentils on top of the leaves. Surround it with couscous. Serve with the remaining vinegar-garlic dressing.
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