Lentil Salad

lentil salad
  • 1Servings
  • NAPrep Time
  • NACook Time
  • NAReady In
Print Recipe

This lentil salad recipe is no exception. The flavours of this dish are totally outstanding, yet unexpected.  This special combination of flavors that creates a truly remarkable salad that is lip-smackingly tasty and totally addictive.

Bon appetit...


Main ingredients:
Vinegrate Dressing For the Rocca Leaves:


Calories (kcal)
Saturated Fat (g)
0.0 g
Total Fat (g)
8.0 g
Cholesterol (mg)
0.0 mg
Sodium (mg)
61.0 mg
Dietary Fiber (g)
6.0 g
Sugars (g)
2.0 g
Protein (g)
8.0 g
Total Carbohydrate (g)
24.0 g

Step by Step method

Pre- preparation:

Cook the Lentils Till they are soft but Not over Cooked. Cool them off

Chopped the Leek, onions, carrots, Celery roots into Bruniose. Sauté them and cool them off



- Measure the Olive Oil and the Vinegar

- Chopped the Onions, Toast the Cumin and fennel seeds and Grind them

- Mix them together and keep in the Fridge

- Wash the Rocca leaves, mix the Labneh Goat with Zattar and Sumac

- Prepare the Vinegrate Dressing for the Rocca By mixing the olive oil, lemon juice, and Salt, then place it the fridge.



- In a Bowl add the Cooked Lentils, and the Cooked Leek, onions, Carrots, Celery Leaves

- Add the Readymade Dressing and mix the salad well, and TAAT.

- Mix the Rocca Leaves with the Readymade Vinegrate Drissing.



Salad Finishing:      

- Place the Ready Salad in the Serving Plate

- Add the Mixed Labneh on top of the Salad

- Add the Mixed Rocca Leaves

- Serve