Total Time
Prep 5 mins
Cook 20 mins

An adaptation of a recipe by Brigitte Hafner.


  1. Toast the pine nuts.
  2. Slice the spring onion finely.
  3. Rinse and chop the gherkins finely.
  4. Rinse lentils and cook in plenty of water until "al dente" (15-20 mins).
  5. Drain and allow to cool until lukewarm (this can be speeded up by rinsing them in cold water).
  6. Mix with the other ingredients and season to taste.
Most Helpful

Yummy salad! We loved the addition of the sour gerkins. Based on the previous review, I cut down the oil to 2 tablespoons, which was plenty for us and upped the vinegar by a tablespoon. Yum! Thanks for posting! Made for PAC Fall 2008.

AmandaInOz October 14, 2008

This was a fantastic salad that is simple to make but packs a lot of flavour. I did have to make some modifications. I used white onions instead of spring onions and just made sure they were chopped very fine. I also only used 3 tablespoons of olive oil and three tablespoons of white wine vinegar because it tasted awesome! I also cut out the salt and just used pepper. Thanks for posting a recipe that I will definitely use again, especially with warmer weather coming up! Made for PAC Spring 2008.

cyaos April 12, 2008