Beluga Black Lentil Salad with Tofu

Beluga lentils are tiny black variety with nutty, earthy flavour, named after the caviar they resemble. This beluga lentil salad is really simple, satisfying and can be served on its own or as a side dish with your choice of meat. It can also be served on lettuce leaves.

Salad	Dressing
150 g Beluga black lentils 400 ml Water 1 clove Garlic, smashed 1-2 Bay leaf 1 block / 200 g Tofu 1-2 tbsp Olive oil 1 Parsley root, julienned 1 Carrot, julienned 1 Purple onion, thinly sliced 1 tbsp Garlic sprout	2 tbsp Raspberry vinegar 1 tbsp Honey 1 tsp Dijon mustard 1 tbsp Macadamia oil 2 tbsp Olive oil Sea salt and freshly ground black pepper

In a medium saucepan, combine the black lentils with the smashed garlic, bay leaf and water and bring to a boil. Simmer over low heat until the lentils are just tender, about 20 minutes. Drain the lentils and discard the garlic and bay leaf. Set aside to cool.
Cut the tofu into 2-inch slices. Season with salt and pepper. Heat the olive oil in a skillet over medium heat. Pan-fry tofu, 4-5 minutes per side, until golden brown and crisp. Drain on kitchen paper. Whisk all the dressing ingredients until well blended.
Add the black lentils, julienned parsley root, carrot, sliced onion, garlic sprout and tofu into a large bowl, then pour on the dressing and toss to mix.