Black Lentil and Cherry Tomato Salad | RICARDO

Ingredients

• 2 1/2 cups (625 ml) water
• 3/4 cup (155 g) black beluga lentils or green Puy lentils, rinsed and drained
• 1 garlic clove, halved
• 1 cup (35 g) cilantro leaves and stems, coarsely chopped
• 1 green onion, cut into pieces
• 3 tbsp (45 ml) olive oil
• 1 lime, juiced
• 1 small garlic clove, peeled
• 1 tsp (5 ml) jalapeño hot sauce
• 2 1/2 cups (350 g) cherry tomatoes, halved
• 1 tbsp (15 ml) olive oil
• Fleur de sel
• 2 balls (100 g each) mozzarella di bufala or fresh mozzarella, at room temperature and torn into pieces
• 1/2 cup (65 g) roasted cashews, coarsely chopped
• Cilantro leaves, to taste