Delicious Wintery Salad

Ingredients

  • lentils
  • vegetable stock
  • chopped flat leaf parsley
  • fennel
  • and lightly steamed green peas
  • kale
  • lemon juice
  • 2 heaped tablespoons of tahini
  • balsamic vinegar
  • Greek yoghurt
  • chopped & toasted almonds
  • crispy onions
  • a few chilli flakes and more parsley

Preparation

  1. While the potatoes were cooking, I cooked up some brown lentils in a pot and added in to the salad once tender (You can either cook your lentils from scratch in a pot with some vegetable stock, or use canned for an easy option!) Mixed through with finely chopped flat leaf parsley, fennel, and lightly steamed green peas

  2. For the salad base, drizzle washed and chopped kale in lemon juice and pop in the oven for 1-2 minutes after the potatoes have cooked, to soften up

  3. Tahini balsamic dressing: whisk up 2 heaped tablespoons of tahini with equal parts balsamic vinegar. I like to also add a dollop of Greek yoghurt and then slowly whisk in water to thin down to a dressing consistency

  4. To finish, I threw in some chopped & toasted almonds, crispy onions, a few chilli flakes and more parsley

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