alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Johnny Jump-Up and Lentil Salad

Serves 6

    Share

    Johnny Jump-Up and Lentil Salad

    Fresh Johnny Jump-Ups have a mild minty flavour that brings a brightness to recipes. While this recipe is a terrific light lunch or dinner side dish, it also works well as an appetizer for a crowd when served with warm pita bread to spoon up the garlicky yogurt and greens.

    Advertisement

    Johnny Jump-Up and Lentil Salad

    Ingredients

    • 1/2 cup (125 mL) dried Du Puy lentils, picked through and rinsed
    • 1 1/4 cups (310 mL) plain Greek yogurt
    • 2 garlic cloves, finely minced
    • 1/2 tsp (2 mL) ground turmeric
    • 1 Tbsp (15 mL) finely chopped chives
    • 1/2 tsp (2 mL) salt, divided
    • Freshly ground black pepper
    • 1/4 cup (60 mL) unsalted, roasted sunflower seeds
    • 1/4 cup (60 mL) raw pumpkin seeds
    • 1 1/2 Tbsp (22 mL) freshly squeezed lemon juice
    • 2 Tbsp (30 mL) extra-virgin olive oil
    • 1 cup (250 mL) mixed spring greens,
    • torn into bite-sized pieces if large
    • 6 large asparagus spears, peeled
    • into ribbons using vegetable peeler
    • 1/4 cup (60 mL) basil leaves, torn into bite-sized pieces if large
    • 1/4 cup (60 mL) Johnny Jump-Up flowers, rinsed and patted dry

    Nutrition

    Per serving:

    • calories215
    • protein10g
    • fat12g
      • saturated fat2g
      • trans fat0g
    • carbohydrates18g
      • sugars5g
      • fibre6g
    • sodium240mg

    Directions

    01

    Bring medium saucepan of water to a boil. Stir in lentils, ensuring water covers them by more than an inch (2.5 cm). Reduce to a simmer, and cook, uncovered and stirring occasionally, until lentils are tender but still hold their shape, about 20 to 30 minutes. Drain, rinse under cold water, and set aside to drain well again.

    In medium bowl, stir together yogurt, garlic, turmeric, chives, 1/4 tsp (1 mL) salt, and a generous pinch of pepper until well combined. Set aside.

    In another medium bowl, toss together cooled, cooked lentils, sunflower seeds, pumpkin seeds, lemon juice, oil, and remaining 1/4 tsp (1 mL) salt. Gently fold in greens, asparagus, and basil.

    Spread yogurt mixture over bottom of serving platter and spoon lentil mixture overtop. Garnish with Johnny Jump-Ups and serve immediately.

    Tip:

    If you can’t find Johnny Jump-Ups, either marigold petals with their light citrusy flavour or pansy flowers with their sweet grassy notes would be excellent substitutes.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.