This is a light and healthy vegan salad combing a good selection of grains and vegetables. Kale is nutritionally rich and is a source of vitamins A, C, E. It is one of the few leafy greens that is at its best over winter, with the cold helping to develop its flavour.
Ingredients
- 60g dried puy lentils, rinsed and drained
- 120g dried quinoa, rinsed and drained
- 120g hickory smoked almonds
- 60g kale, finely chopped
- 60g carrot, finely chopped
- 60g courgette, finely chopped
- 1 tsp garlic, minced
- 1 tsp low-sodium soy sauce
- 1 lemon, juiced
- 1 tbsp rapeseed oil
- Ground pepper, to taste
Method
- Place dried lentils in a pan of boiling water and cook for 15-20 minutes until tender. Drain and allow to cool.
- Place the dried quinoa in a pan of boiling water and cook for 15-20 minutes until tender. Drain and allow to cool.
- Chop half the almonds and leave half the almonds whole.
- Combine the almonds, quinoa, lentils and finely chopped vegetables in a bowl.
- Add the juice of one lemon, tamari, minced garlic and rapeseed oil and ground pepper to taste. Mix thoroughly and serve with the remaining whole almonds.
