I highly recommend eating this at the beach or pool with a glass of rosé. I originally fell in love with a version of this salad from Hotel Taiwana in St Barths. Serves 4. 


2 cups dried lentils
Chicken or vegetable broth 
1 Tbsp apple cider vinegar
1 white onion, chopped very fine
15-20 hot/mild peppadew peppers. chopped fine
1 tsp JF Universal Salt, more to taste
Fresh cracked black pepper, to taste
2 batches JF Simple Mustard Vinaigrette


Rinse and drain the lentils in a sieve to remove any dirt or debris. Place in a medium saucepan and add chicken or vegetable broth up to 3" in the saucepan. Add the vinegar to the broth.


Bring to a boil and reduce to simmer for 30-40 minutes depending on the type of lentils. Check them after 20 minutes and adjust simmer time. Keep an eye on them as you want the lentils to have a bit of bite to them and not be mushy. Once cooked, drain and add my JF Simple Mustard Vinaigrette to the hot lentils. Add the onion, peppers and adjust the salt seasoning. Add fresh cracked black pepper.

Serve warm with a protein of your choice or even better refrigerate overnight and serve cold. This keeps for approximately 3 days refrigerated.