Curried Lentil Salad Topper

Instead of using croutons, we thought that it would be tasty to crisp up lentils, nuts, and seeds for a salad topper. Since lentils and curry pair so well together, we used curry powder to season the lentils before tossing them in the oven to get light and crispy. To keep the salad simple, we sliced up a ton of fresh, crunchy veg and paired it with seared halloumi as the base for our flavor-packed salad topper. Although this salad topper didn’t stay as crunchy as our other recipes, it’s still delicious and also makes a great little snack!

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Assembly

Step 1
Preheat oven to 425ºF. Drain and rinse lentils. Spread on to a tea towel and let dry for 10-15 minutes.

Step 2
In a medium bowl, combine lentils with oil, curry powder, chili powder, garlic, ginger, salt, and pepper. Toss and spread evenly onto a lined baking sheet. Bake for 15-20 minutes, or until lentils are browned and crispy. Set aside to cool.

Step 3
Toast almonds, cashews, and sunflower seeds, either on the stove top or in the oven. Set aside to cool, then combine with crispy lentils. Mix in lime zest. Store this in an airtight container in the fridge if there are leftovers.

To Assemble
Toss salad ingredients together with Honey Yuzu Dressing. Sprinkle salad topper all over right before serving.

Ingredients

Salad Topper:

1 can Lentils (or cooked from dry)

1.5 tbsp EVOO

1 tsp Curry powder

¼ tsp Chili powder

½ tsp Garlic, grated

½ tsp Ginger, grated

½ cup Slivered almonds

½ cup Cashews, chopped

¼ cup Sunflower seeds

Zest of 1 Lime

Cucumber Halloumi Salad:

Cucumber, thinly sliced

Fennel, thinly sliced

Celery, thinly sliced

Snap peas, sliced on a bias

Halloumi, cubed, seared

Honey Yuzu Dressing

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