A very Middle-Eastern style salad dish, full of olives, mint and dill. It's great as a side dish at a barbecue or party, or as a light meal.
1 1/4 cups risoni pasta
6 tablespoons olive oil, divided
3/4 cup (150g) dried brown lentils, rinsed and drained
1/3 cup (85ml) red wine vinegar
3 cloves garlic, minced
1/2 cup kalamata olives, pitted and chopped
1 1/2 cups crumbled feta cheese
1 small red onion, diced
1/2 cup finely chopped fresh mint leaves
1/2 cup chopped fresh dill
salt and pepper to taste
Preparation:30min › Cook:20min › Extra time:2hours chilling › Ready in:2hours50min
Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.
Place lentils into a small saucepan, cover with water and bring to a boil. Cover and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.
Combine the remaining olive oil, vinegar and garlic in a small bowl.
Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.