Ingredients

  • 1 teaspoon agave nectar
  • 1/4 cup feta cheese (optional)
  • ½ cup flat leaf parsley leaves (or a mix of parsley and mint)
  • 2 cloves garlic, minced
  • ½ teaspoon ground sumac
  • 1 teaspoon kosher salt
  • 4 fresh Lacinato kale leaves
  • 2 tablespoons lemon juice
  • 1½ cups cooked lentils (many markets carry vacuum-packed, precooked lentils, or boil 1 cup dried brown lentils in 2 cups salted water until tender, then drain)
  • 3 tablespoons olive oil
  • 1 small onion, coarsely chopped
  • 1 tablespoon minced parsley
  • 1 large organic English or Persian cucumber with skin (about 1 cup shredded)
  • 2 large pita breads
  • 1 small bunch red radishes or other varietals such as watermelon or daikon (about ½ cup, shredded)
  • Salt and freshly ground black pepper to taste
  • 1 small head savoy cabbage (about 2 heaping cups, shredded)
  • 1 tablespoon za'atar

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Toast the pita: Preheat the oven to 350F.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Whisk the oil, zaatar and salt in a small bowl.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Lay the pita bread on a baking sheet and brush both sides with the oil.
  • INGREDIENTS:
  • EQUIPMENT:

Bake until crisp, 5 to 7 minutes. When cool enough to handle, tear pitas into bite-size pieces. There should be about 2 cups.Make the lentils

Step 1

  • Saute the onions and oil in a small skillet until onions soften and begin to brown.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Add the lentils and stir to blend. Stir in the garlic and parsley and remove from heat. Season with salt and pepper.
  • INGREDIENTS:

Cut away the thickest part of the kale and cabbage ribs and discard, then roll the leaves into bundles and shred. Trim the cucumber ends, then cut lengthwise into -inch slices. Stack the slices and cut crosswise into shreds. Repeat with the radishes. Tear whole leaves from parsley and/or mint.Make the dressing

Step 1

  • Whisk the dressing ingredients in a bowl until fully combined. You can also use a handheld blender.Compose the salad: Toss the salad ingredients in a large bowl.
  • EQUIPMENT:

Step 2

  • Add the lentils and pita crisps.
  • INGREDIENTS:

Step 3

  • Drizzle with the dressing and toss again. Mound the salad on a serving platter. Top with feta cheese and sprinkle with sumac.
  • INGREDIENTS: