This refreshing lentil-based salad is packed with vibrant color, texture, and fresh Mediterranean flavors. Earthy lentils are paired with toasted cashews and Soha’s buttery pine nuts, while watermelon radish adds crunch and visual flair. Fresh tarragon brings herbal brightness, and the dish can be served simply with a dressing of your choice, or layered with roasted beets and a tangy yogurt-tahini sauce for a more elevated twist.
Ingredients
For the Salad:
- 1 cup green or black lentils, rinsed
- ½ cup watermelon radish, thinly sliced
- ¼ cup roasted Soha pine nuts
- 2 tablespoons raw cashews
- 1 tablespoon fresh tarragon, chopped
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Salt and pepper to taste
For the Dressing (Option 1 – Simple Salad):
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Dressing of your choice (vinaigrette, mustard-based, or lemon-herb)
For the Yogurt-Tahini Base (Option 2 – Elevated Version):
- ½ cup plain yogurt (Greek or regular)
- 1 tablespoon tahini (or to taste)
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- Salt and pepper to taste
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Optional: roasted beet cubes for layering
Instructions
1. Cook the Lentils
Rinse the lentils under cold water. In a medium saucepan, cover with water and bring to a boil. Reduce heat and simmer uncovered for 20–25 minutes, or until just tender. Drain and let cool.
2. Toast the Nuts
In a dry skillet, heat a small amount of olive oil over medium heat. Toast the raw cashews and Soha pine nuts, stirring frequently, until golden and fragrant (about 3–5 minutes). Set aside.
3. Prepare the Yogurt-Tahini Sauce (Optional)
In a bowl, whisk together yogurt, tahini, olive oil, balsamic vinegar, salt, and pepper until smooth and creamy. Adjust the tahini to your taste.
4. Assemble the Salad (Simple Version)
In a large bowl, combine the cooked lentils, watermelon radish slices, toasted cashews and pine nuts, and chopped tarragon. Toss gently with your preferred salad dressing. Season to taste with salt and pepper.
5. Assemble the Plate (Optional Version)
On a serving plate, spread a layer of the yogurt-tahini sauce. Top with lentils, roasted beet cubes (if using), and watermelon radish slices. Finish with toasted pine nuts, cashews, fresh tarragon, a drizzle of olive oil, and a touch of balsamic vinegar. Serve chilled.
This Lentil Salad with Pine Nuts and Watermelon Radish is nourishing, herbaceous, and full of contrast—from creamy to crunchy, savoury to subtly sweet. Whether served simply or elegantly layered, it’s a dish that brings Soha’s premium nuts to the center of the plate.