- 1-1/2 c. beluga lentils, soaked for 4 hours (at specialty food stores)
- 2 strips kombu*
- sea salt
- juice & zest of 1 orange
- 1 t. capers
- 5-6 sun-dried tomatoes in olive oil plus 2 T. reserved oil
- 1-1/2 c. assorted pitted oil & brine olives
- 1 red onion, sliced into rings, separating each segment
- 1 sprig fresh rosemary, leaves minced
- Maldon salt
Put the lentils and kombu into a pot and cover with enough water to cover. Bring to a boil, reduce the heat and cook until the lentils are soft but not at all mushy. Add a pinch of salt, remove from the heat and let sit without being drained.
While the lentils are cooking, put the orange juice, capers, tomatoes, 1 T. tomato oil and olives into a food processor and blitz until the mixure forms a rough tapenade; set aside.
Get a pan hot on the stove and add the remaining tablespoon of tomato oil. Add the onion and rosemary and sauté until the onion is soft and fragrant. Remove the kombu from the lentils, drain the lentils and transfer to a large bowl. Add the tapenade, rosemary onions and most of the orange zest. Mix to combine.
To serve, fill the bottom of a bowl or centre of a plate with a handful of arugula and top with the lentil mixture. Garnish with a touch of Maldon salt and the extra orange zest. Hot tip: this salad is super delicious as a filling for a wrap or pita. Serves 6.
*Kombu is an edible seaweed. If added to beans and legumes when cooking, it helps to diminish the not-so-sexy gas potential. Try it! Available at whole foods stores, like Amaranth and Community Natural Foods.