#lenticchie

Breathe in the warm sea salt-scented air, imagine the robust fragrances of fruity olive oil, sun drenched herbs, citrus and fruits. These simple ingredients, made perfect simply from the Mediterranean climate, makes for welcome accompaniments to your backyard meals.

As we slowly begin to come together once again this summer, it’ll be important to spend as much time with the people we adore as possible. The salads of the Mediterranean are simple to prepare and are versatile to pair well with a myriad of eats coming off of the grill.

Feta and watermelon work well as the salinity of the feta cuts into the juicy sweetness of the watermelon. This is one of my favourite summer salads. During the hottest weeks of the summer, I almost exclusively eat watermelon. Sometimes, I like to squeeze a little bit of fresh lime juice and a sprinkling of sea salt over a bowl of cubed watermelon; it is one of the easiest salads you can make with such a rewarding flavour payoff. 

For the uninitiated into the cuisine of the Mediterranean, lentils are a popular staple that is utilized in various preparations. Lentils are a legume boasting high levels of iron, polyphenols, magnesium and folic acid.

While the nutritional boons of lentils are inviting, lentils are also very affordable, especially when you purchase them dried. This lentil salad is best made the day before you plan to eat; let those flavours intertwine for ultimate gastronomic pleasure. I especially love pairing this salad with grilled seafood like salmon, halibut or any shellfish, but shrimp would be my top pick.

Feta & Watermelon Salad Created by: Chef Ilona Daniel

Serves 4

1 cup crumbled feta cheese

3 tbsp extra virgin olive oil

3 tbsp chopped fresh basil

1/2 cup black oil cured olives, pitted and chopped

4 cups of watermelon sliced thinly

1 bunch of mint, chiffonade

1 Boston bib lettuce, roughly torn

2 green onions, sliced thinly

Juice of a lime

Salt & pepper to taste

Additional 1/4 cup olive oil

Marinate the feta with the basil oil and chopped basil for an hour.

Meanwhile, prepare the other ingredients. Toss the lettuce, watermelon, mint, green onions, lime juice, olive oil, and olives gently, and scatter across a platter. Place cheese atop of salad and serve immediately

Greek Lentil Salad Created by: Chef Ilona Daniel

400g brown lentils, picked and rinsed (14 oz.)

1 bay leaf

2-3 peppers (red, orange, yellow), roasted and sliced

250g feta cheese, crumbled (9 oz.)

10 cherry tomatoes, cut in half or 1 juicy tomato, cut in cubes

1 red onion, chopped

a handful fresh parsley (or dill), chopped

a handful fresh mint, chopped

10 kalamata olives, pitted and sliced

salt and freshly ground pepper

For the dressing

6 tbsps extra virgin olive oil

6 tbsps red wine vinegar

1 clove of garlic, minced

Pinch of sweet paprika

To prepare this Greek-style lentil salad recipe with feta cheese, start by cooking the lentils. Place the lentils in a colander and rinse them thoroughly under running water. Drain and place them in a large pot. Cover the lentils with a 5-6 centimetres of cold water, season with salt, add the bay leaf and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20-25 minutes. The lentils should be cooked, but still retain a firm texture.

In the meantime, prepare the vegetables. You could use the peppers raw, cut into little cubes or roasted.

To prepare the dressing, add all the ingredients in a bowl and whisk to combine.

Castelluccio di Norcia, Umbria, Italy

Castelluccio (Little Castle) is a small village,located in a plateau with the same name in central Italy.

It’s famous for its crops of lentils, protected by a specific brand, but above all for the breathtaking blooming of multicolored fields of this plant.

Zuppa di lenticchie e pancetta

Tagliare la pancetta a cubetti e farla abbrustolire nella casseruola senza aggiungere altri grassi, quindi metterla da parte. Soffriggere la cipolla, la carota e il sedano tagliati a cubetti piccoli e regolari con uno spicchio di aglio in camicia. Unire quindi le lenticchie, una patata a cubetti e la pancetta. Far insaporire e coprire di brodo vegetale. Portare a cottura profumando con un rametto di rosmarino e una foglia di alloro. Servire con una grattugiata di pepe e un filo di olio evo crudo.