Lentil and Watercress Salad with Grilled Pork

The flavours of this recipe work well with almost any protein addition; I love making it with either pork or lamb. While the recipe calls for watercress, it is sometimes hard to find; a great substitute is arugula, which will add a nice peppery bite.

By Paul Finkelstein

• Vegetable Tajine with Couscous

Vinaigrette 
2 
tsp (10 mL) honey
2 
cloves garlic, finely minced
2 
tsp (10 mL) red wine vinegar
2 
tsp (10 mL) Dijon mustard    
1/2 cup (125 mL) extra-virgin olive oil
Salt and pepper, to
 taste

Salad 
4 cups (1 L) lentils, cooked and cooled 
1/2 cup (125 mL) red onion, finely diced
2 
cups (500 mL) cherry tomatoes, sliced in halves
30 
leaves mint, thinly 
sliced
Large handful parsley, coarsely chopped
227 
g pork loin, cooked through and sliced into 1-in. (2.5-cm) pieces (for a tasty change, try using lamb loin)
2 
large handfuls watercress

To transport the salad, keep the greens separate and add them just before eating. This is great as a meal for lunch or, without the meat and with some extra greens, as a side salad.

For vinaigrette: In a small bowl, whisk together honey, garlic, red wine vinegar, Dijon mustard and olive oil. Season with salt and pepper. In a medium bowl, combine lentils, red onion and cherry tomatoes. Fold together, adding the fresh herbs gradually. Add vinaigrette (if serving immediately) and add seasoning to taste. Divide lentil salad equally among six bowls. Add pork (or lamb) and watercress. Fold together.

Serves 6

Per serving: 381 calories, 21 g protein, 20 g fat (3 g saturated fat), 32 g carbohydrates, 12 g fibre, 21 mg cholesterol, 117 mg sodium