In homage to one of our favorite clubs/restaurants: Trouw (now sadly closed), here goes Melon’s recipe of the month featured at their restaurant in 2014.
Yields: “2 big guys or 4 skinny guys” (Melon’s words, not ours…)
2 Cans of lentils, drained
1 Large red onion, diced
1 TBSP of honey
1 minced clove of garlic
1 bunch of cherry tomatoes, halved
200 grams of cubed feta cheese (best if on the dryer side), pulled
1 bundle of cilantro, chopped
1 bundle of mint, chopped
1-2 dry fig sausage, sliced
1 lemon, juiced
2 TBSP olive oil
Salt and Pepper to taste
1. Rinse lentil in strainer and set aside.
2. Prep all other ingredients: slice onion into thin halve moons, halve cherry tomatoes, rinse, dry and pick cilantro and mint leaves then roughly chop. Remove sausage skin, halve sausage and dice. Cube feta cheese. Mince garlic clove.
3. Toss all prepped ingredients- including rinsed lentils- into a large salad bowl, squeeze lemon, drizzle olive oil, honey and toss with salt and pepper to taste.
4. Serve immediately.