Zesty Lentil Salad In Minutes!
I always keep a tin of lentils in the cupboard.
They’re so handy if you need to produce a salad to take somewhere in a hurry. Or if your body is telling you it needs something really nutritious and delicious.
Recipe and Method:
In a bowl, combine:
1 drained and rinsed tin of lentils
1 diced red onion
1 large cooked beetroot, diced
1 lemon, zest and juice
1 large cucumber diced small
1 red capsicum diced small
2 tablespoons pine nuts
Lots, I mean lots of fresh herbs like coriander, chives, parsley, or dill. Diced finely.
Mix together with a glug of good Extra Virgin Olive Oil, a good pinch of salt and pepper and zest in one garlic clove.
To finish and serve, I crumbled some home made labneh with some of the marinating oil from the jar. Plus for the finishing touch I can’t resist topping my salads with chive flowers that are zingy, delicious and so, so pretty. The lovely purple colour just makes all the colours pop.
You are good to go and be nourished.
This zingy combination is fantastic in wraps with chicken fajitas or greek lamb.
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