This fast and straightforward salad is simply bursting with goodness. Crimson lentils are excessive in fibre and an excellent vegan supply of protein. In addition they comprise folate, so they’re nice for pregnant and breastfeeding moms.
Substances
- 120 g pink lentils
- 400 ml orange juice
- salt
- 4 sprigs recent thyme
- 300 g small vine tomatoes
- 120 g feta
- 2 pink apples
- freshly floor black pepper
- 50 g walnut halves
- 100 g rocket
For the dressing
- 4 tbsp cider vinegar
- 1 tsp mustard
- 50 ml olive oil
Methodology
Step 1.
Rinse the pink lentils in a sieve then place in a pan with the orange juice and a little bit salt. Convey to the boil and cook dinner gently for about 20 minutes till tender with a slight “chunk”. Drain in a sieve and depart to chill.
Step 2.
Chop the thyme. Halve or quarter the tomatoes, relying on their measurement. Crumble the feta.
Step 3.
Whisk the vinegar with the mustard and olive oil to make the dressing. Halve and core the apples, then cube and blend with the dressing and lentils. Season with salt and pepper.
Step 4.
Roughly chop the walnuts and add to the lentil combination together with the remainder of the components. Gently fold collectively. Serve instantly.
Serves 4
