This salad is like a summer rainbow - packed with vital daily nutrients, in the form of nuts, seeds, fruits and vegetables. Eat this for plant based proteins, vitamins, irons, antioxidants, good fats & fibre. Persuaded yet? Not only that, it's so gorgeous it's definately worth an Instagram right? Sold. Crunchy, tasty and filling - great as a main meal or a sharing side dish.
Equipment
- Saucepan x 2
- Sieve
- Chopping Board
- Sharp Knife
- Small Bowl
- Fork
- Large Salad Bowl
Ingredients
For the salad
- Water for Cooking
- 100g Fresh Kale (washed & chopped)
- 1 Medium Carrot (peeled & julienned)
- 2 Ripe Nectarines
- Pepper to Taste
For the dressing
- 2 Tsp Harissa Paste
- 1 Tsp Honey
- Splash of Lime Juice
- 1 Tbsp White Wine Vinegar
- 2 Tbsp Extra Virgin Olive Oil
- Pepper to Taste
Method
- Before cooking, soak the lentils in a saucepan for 2 hours, this will reduce cooking time.
- Rinse them, add water and salt, then cook them for 30-40 minutes, until they are tender.
- At the same time you might want to cook the quinoa too: rinse it, add about double amount of water in another saucepan, add some salt, then cook it for 15 minutes.
- The quinoa is ready when they loose their little “tails”.
- Julienne the carrot (cut them into matchstick size) and chop the kale.
- To prepare the dressing - place all the ingredients in a small bowl and whisk lightly with a fork.
- Add them all to a salad bowl when the cooked ingredients cooled down and mix the dressing in.
- Cut the nectarines into long pieces.
- Serve it on a plate, adding the nectarines last, sprinkle with the mixed seeds and the goji berries.
- Eat & enjoy!
Print
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