If you’re a regular here on A Modern Haven, you know that we love cooking and eating in accordance with the season. There’s just something about the fresh produce in its peak season that is hard to pass up, even with the abundance of options available to us year-round. And now that spring is here, I bet that you, too, are on the hunt for a spring salad recipe that incorporates some of your favorite spring fruits and veggies.
During this time of year, I love using crowd-pleasers like asparagus (is there any dish that this perfect vegetable doesn’t enhance?), avocados (don’t get me started on my love for avocados), and delicious mangoes (hello smoothie season!). But I’ve chosen today’s spring salad recipe from the Bosch Steam Oven Cookbook to highlight this unique and unlikely combination of Spring finds: chives and pineapple.Yes, you read that right. This recipe for a Thai Lentil Salad brings together a brilliant combination of warm lentils, diced tomatoes, and yellow bell peppers, and tops them with the flavorful pair of herbaceous chives and sweet pineapple. Lentils are packed with protein, fiber, and key nutrients like iron to help keep you full and satisfied for hours. And, these mighty beans are mild in flavor, providing the perfect base for nearly any seasoning. Our Thai-inspired chili sauce made with fresh ginger and red curry paste just might send your taste buds on the relaxing vacation you’ve been dreaming of.
This spring salad recipe is perfect for a quick, weeknight dinner with family and as weekday lunch companion. Simply mix together all the contents of the chili sauce and bring to a boil before combining them with the lentils. Raw lentils are simple to prepare, and transform from hard to perfectly soft in just 12 minutes when prepared Bosch Steam Convection Oven. While your lentils cook, prepare the fresh produce, mix together and dinner is served! This simple, but unique dish is sure to become one of your springtime favorites.
Follow along below for step by step recipe instructions below, and let us know your favorite spring salad recipe the comments below.
Thai Lentil Salad
Serves 4 Per serving
COOK’S TIP: Lentils cooked in steam become particularly soft.
For the Sauce:
1 red onion, peeled
1 garlic clove, peeled 1 piece root ginger, approx. ¾”, peeled
1 small red chili, seeds removed
1 tbsp. oil
1 tbsp. red curry paste
1 tbsp. fish sauce
1 tsp. vegetable stock granules
1 cup water
For the Lentils:
½ lb. red lentils
rinsed 10 oz. pineapple
1 yellow pepper
½ bunch chives
5 tbsp. diced tomatoes
SETTINGS STEAM, 210° – 212ºF 12 – 14 minutes
Finely chop onion, garlic, ginger, and red chili.
Pour oil into a pan. Sweat the onion, garlic, ginger and chili, stirring continuously. Add the curry paste, fish sauce, stock granules and water and bring to a brief boil.
Add the lentils. Pour the mixture with the liquid into the baking pan and steam as indicated above.
Meanwhile, peel the pineapple, remove the hard core and cut the pineapple into small pieces. Clean the pepper, remove the seeds and cut into thin strips. Rinse the chives, pat dry and cut into small rings.
Stir together lentils and tomatoes and season with salt.
Add the pineapple, pepper and chives and serve.