I made these two salads to serve with grilled lamb kofta and they were a great match.
The lentil salad is from Epicurious. Here's what you need:
3 tablespoons white wine vinegar
1 cup couscous
1/2 teaspoon salt
1/4 cup olive oil
1 large garlic clove
1/2 cup finely chopped fresh mint leaves1/4 pound feta
Cover the lentils in water by 2 inches and simmer 15 to 20 minutes until tender.
Drain the lentils and add 1 tablespoon vinegar, salt and pepper and stir. Let cool, stirring occasionally.
Meanwhile, make the couscous. Boil 1 1/4 cups of water and add the couscous and a pinch of salt. Remove from heat, cover and let sit for 5 minutes. Fluff with a fork, stir in 1 tablespoon of oil and let cool.
Make the dressing. Mince the garlic with some salt and whisk with 2 tablespoons vinegar and 3 tablespoons oil.
Mix the lentils and couscous together and pour the dressing over, stirring to coat. Refrigerate for 2-3 hours to let flavours come together.
Just before serving add the chopped mint and feta to the salad. You can also add halved cherry tomatoes if you're into raw tomatoes (I'm not).
This was a lovely way to serve lentils and keeps well in the fridge for lunch the next day.
The carrot daikon salad is even easier. I found it alongside Vikram Vij's lamb kofta recipe. All you need is:
a few cilantro sprigs
juice of 1/2 a lemon
salt and pepper to taste
Peel the carrots and daikon and slice them into matchsticks. I used my mandoline to slice them up all pretty.
Chop the cilantro and mix it in along with the lemon juice, salt and pepper. Chill in the fridge for about an hour to let the flavours meld.
Serve it up on the plate with the lentils.
This was a nice, cool pairing with the spicy lamb kabobs.