Step 1

First, bring 4 cups of water to boil in a pot. Rinse the lentils under water and add to the boiling water. Cook for 10-12 minutes or until tender. Drain and set aside to cool and place in the refrigerator.

Step 2

Meanwhile, make the dressing. In a food processor or blender, blend together labne with the juice of one lemon, garlic, honey, salt, and pepper. When you've reached the consistency you prefer (if you want it thicker, add more labne and if you want it thinner, try adding more lemon juice or a splash of vinegar), transfer the mixture to a bowl and mix in 2 Tbsp. of poppy seeds. Set aside.

Step 3

Next, assemble your salad. In a clear, large bowl, add a layer of mango to the bottom. Then add sugar snap peas, slivered carrots, shredded cabbage, cooled black lentils, chopped herbs, and toasted pistachios.

Step 4

When it's time to eat, let guests serve themselves the salad, making sure to get a little bit of every layer. Invite everyone to top with labne poppyseed dressing, and enjoy!