Lemon, Mint and Lentil Salad

Serves 4 – 6 

250 ml lentils

250 ml cooked fresh peas

100 g long stem broccoli, or broccoli florets 

6 – 8 peppadews, sliced

large handful of fresh mint leaves, roughly torn


50 ml olive oil

25 ml apple cider vinegar

10 ml lemon rind, finely grated

50 ml lemon juice, or to taste

1 small clove of garlic, crushed

5 ml honey

30 ml fresh mint, finely chopped 

salt and freshly ground black pepper to taste


  1. Place lentils in 2½ cups cold water for approx. 25 minutes until cooked.
  2. Meanwhile mix all the dressing ingredients together and season to taste.
  3. Add the broccoli to the lentils and continue to cook with the lid on for 5 – 10 minutes, or until the vegetables are tender and crisp and the lentils cooked. Drain and rinse under cold water then add the peas and leave to cool with half of the dressing mixed through.
  4. Add peppadews and fresh mint leaves, season to taste and serve with the extra dressing on the side.


  • Turn the salad into a more substantial meal by adding brown rice