Peach and Cashew Biryani Salad
1 cup uncooked green lentils
3 cups water
1 bay leaf
2 Tbsp plus ½ tsp Kosher salt, divided
2 medium summer squash, cut lengthwise into ½-inch thick planks
1 red onion, cut into ½-inch rounds
2 Tbsp Madras curry powder
5 Tbsp DLM Extra-Virgin Olive Oil, divided
5 Tbsp coconut oil, divided
1 cup raw cashews
½ cup dried peaches, chopped
¼ cup chopped dried apricots
¼ cup chopped dried papaya
4 cups cooked basmati rice
1/3 cup fresh lemon juice
½ tsp black pepper
1 bunch fresh cilantro, chopped
1 bunch scallions, chopped
1 cup crispy fried shallots, for garnish
Combine lentils, water, bay leaf, and 1 tablespoon salt in a medium saucepan; bring to a boil over medium-high. Reduce heat to medium, cover, and cook until lentils are tender, 18 to 20 minutes. Drain and cool.
Meanwhile, preheat grill to high (450ºF- 550ºF). Toss together squash, red onion, curry powder, 1 teaspoon salt, and 1 tablespoon olive oil in a large bowl. Place squash and onion on grates; grill, uncovered, turning often, until charred and crisp-tender, about 8 minutes. When cool enough to handle, cut vegetables into bite-size pieces; set aside.
Heat ¼ cup coconut oil in a large skillet over medium-low. Add cashews, and cook, shaking skillet, until sizzling, 7 to 8 minutes. Add peaches, apricots and papaya, and cook until fruit is puffy and cashews are golden, about 8 minutes. Drain mixture on paper towels, and season with ½ teaspoon salt.
Place rice in a large bowl, and use your hands to break up any clumps. Drizzle with remaining ¼ cup oil and remaining 1 tablespoon coconut oil; season with 1 teaspoon salt. Toss to combine. Gently fold in cooked lentils, squash, red onion, cashews, fruit and lemon juice; season with pepper and remaining 1 teaspoon salt. Fold in cilantro and scallions; garnish with fried shallots (if using) before serving.
SERVINGS: Serves 8
ALLERGENS: None: NONE