Warm Mediterranean Salad with Leeks and Fresh Mint
2 small leeks, sliced thinly
1 red pepper, sliced thinly
1 cup button mushrooms, halved
2 cloves fresh garlic, halved
½ white onion, sliced
½ teaspoon red chili flakes
¾ cup quinoa or 1/2 cup wheat berries
2 ¼ cups water
½ can brown lentils
1 teaspoon cumin
1 handful mint, finely chopped
Olive oil for drizzling when done
Chop all your vegetables and garlic. Arrange on a roasting pan with parchment paper. Brush the vegetables very lightly with cooking oil, then sprinkle with chili flakes. Roast the veggies at 400 degrees F for 20 minutes or until the peppers have blackened at the edges. The garlic and mushrooms will probably cook in less time – don’t be afraid to remove them if they are done to your taste.
While the veggies cook, mix the quinoa in water in a pot and boil, then turn down to a low heat and cover. Leave 20 minutes until the quinoa is soft and fluffy. Drain and wash the canned lentils, and mix with the quinoa when it is done. Chop the mint leaves, and leave some for garnish. Mix the mint and cumin in with the lentils, quinoa and veggies. Sprinkle in more chili flakes if you can handle spicy flavours. Heat in the oven if desired and then garnish, or chill and serve cold. Drizzle with olive oil when ready to serve. This recipe makes enough to fill a 9-inch casserole dish, equal to 6 dinner servings.