Sardine and Lentil Salad
Ingredients:
1 can sardines in tomato sauce
50g lentils, cooked and drained
1 small cucumber, chopped
50g frozen peas
20-30g lemon juice
fresh or dried mint to garnish
Method:
Mix the first four ingredients together. There is no need to thaw or cook the peas first. Then toss in the lemon juice. Sprinkle chopped fresh or dried mint over to garnish.
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During the summer months in Cyprus, when temperatures rise well into the 30s (Celcius) I don't use my oven and we eat mostly cold food. For the past few years I have acquired and experimented with a variety of different salads, since we quickly get bored of a diet consisting of lettuce, tomatoes and cucumbers. I've scoured recipe books and the Internet, and adapted what I've found to suit our tastes.
The great thing about salad recipes is that they can be adjusted as much as one wants. Quantities are usually approximate, and substitutions can easily be made depending on preferences. I don't recall where I found the original of this salad, but it's one that's very quick to make, so long as you remember to cook the lentils earlier in the day (after soaking, if necessary; I tend to use the small orange lentils that don't require any pre-soaking).
If you can't find sardines in tomato sauce, you could substitute pilchards in tomato sauce, or possibly tuna (with a little tomato puree added). If you don't eat fish at all, leave it out entirely: there is still valuable protein in the lentils and peas. Without the fish, this is a good vegetarian or vegan protein salad.
I usually try to have one 'main' (protein) salad such as this for our evening meal, with at least one other 'side' salad (various vegetables, usually), and some form of carbohydrate, either included in one of the salads or separately. We've eaten this with air-fried potatoes, for instance, or air-fried sweet potatoes, or with a side salad including rice.
