There’s nothing like New Zealand grass fed lamb chops on the grill. Tender, juicy, served medium rare with a cherry balsamic sauce. But that’s not what this post is about; it’s about the side dish I created to go with our grilled lamb.

I know I say it all the time, but if you haven’t tried it, I highly suggest you do: don’t go shopping and don’t make a menu. Only once in a while, let’s not get crazy. But if you’re forced to create something from what’s in your pantry, you’re bound to get creative and come up with something amazing. It works for us every time. It’s nice too, because then you don’t panic when you don’t get to the store.

I knew I’d be serving my signature salad, but I didn’t know what other side dish I’d be serving. I was potato-ed out, but I knew that if I just served a salad that I’d hear about it (my poor, poor hungry husband). It’s all good, because black lentil and sweet pea salad was born.

Black Lentil and Sweet Pea Salad

Ingredients:

• 8 oz. cooked black baluga lentils (Trader Joe’s)
• 1 cup peas (I used frozen)
• 2 scallions, sliced
• 1/2 cup fresh basil, chopped
• 3 large mint leaves, chopped
• 1.5 tablespoons sherry vinegar
• 2.5 tablespoons olive oil
• freshly ground pepper to taste

Whisk together the last three ingredients and toss with all of the rest of the ingredients. You’re done!

We actually discovered a variation during our meal, when some of the salad got mixed into the lentils. Feta cheese works great in this black lentil salad! I’d serve it with blackened chicken or grilled salmon as well.