This week, Chef Roe Chlala, the co-founder of Festivities Events, shows Tina Redwine how to make unique and fun summer treats. 

1.5 cups dry lentils

3 cups cold water

1 can small red kidney beans

1 can small cannellini beans

1 bunch parsley, chopped fine

1 bunch fresh mint, chopped fine

¼ cup lemon juice

¼ cup extra virgin olive oil (fruity)

1 tsp salt

½ tsp salt

1 tsp pepper

1 large clove garlic/ or 2 smaller ones

Method:

1. lentils- a. add to water and let come to boil- simmer for 20

minutes or until al dente

b. drain and spread on cookie sheet to cool

2. Open, drain and rinse canned beans

3. Put all beans in mixing bowl

4. Place garlic, ½ salt in mortar and pestle

Pound until incorporated/ add 3 TBS of olive oil to garlic and stir

5. Add parsley and mint to beans

6. Dress salad- add garlic mixture, lemon juice, additional olive oil, salt and pepper

7. Check seasoning and correct if necessary

8. Garnish with mint sprig

Roe Chlala, Co-founder 

Festivities Catering and Event Design

2 Wilton Ave
Norwalk CT 06851

PHOTOS: Chef's Quick Tip