Zest of 1 lemon
2 tablespoons lemon juice
1 shallot, finely diced
1 clove garlic, chopped fine
1/2 teaspoon ground cumin
1/4 teaspoon paprika
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
2 cups cooked green lentils, chilled
1/2 English cucumber, peeled, seeded, finely diced
1/4 cup piquillo peppers, cut into thin strips
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons coarsely chopped fresh parsley
2 tablespoons coarsely crumbled feta cheese
- Whisk the lemon zest and juice, shallot, garlic, cumin, and paprika in a medium bowl to blend well.
- While whisking, drizzle in the olive oil until fully mixed, season to taste with salt and pepper and reserve.
- Place the lentils, cucumber, peppers, cilantro, and parsley in a separate medium bowl. Toss with enough of the vinaigrette to coat and season to taste with salt and pepper.
- Spoon the salad into serving bowls, top with the feta cheese and serve.