Recipe by registered dietitian, Emmie Bester
Prep: 15 Minutes
Serving: 1 Person
- 20g Salad Leaves
- 80g Canned Lentil rinsed
- ½ Red Onion chopped roughly
- 20g Dried Apricots chopped roughly
- 1 Celery Stick chopped
- 5g Almond Flakes
- 5g Herb Mix (coriander/flatleaf parsley/mint) chopped
- 10ml Orange zest and juice
- 1 Fresh Chilli (optional to taste)
- 5ml Honey
- 5ml Olive Oil
- 10ml Red Wine Vinegar
- 1 Garlic Clove finely minced – use a garlic press (optional to taste)
- 2g Cumin
- 2g Cinnamon
- Pinch Ground Cloves
- Pinch Salt and Pepper (to taste)
- Rinse the green leaves.
- Drain and rinse the lentils.
- Peel and chop the onion (If sensitive to onions chop and place in a bowl of cold, salted water).
- Chop the apricots.
- Chop the celery.
- Rinse the fresh herbs and chop roughly.
- Zest and juice the orange leaving some segments for garnish.
- Deseed and finely chop chilli (to taste).
Step 1 Place the green leaves in a large bowl topped with lentils, drained onions, apricots, celery, almonds, herbs and orange zest. Squeeze with the orange juice.
Step 2 Taste, adjust salt and add chilli to taste.
Step 3 Dress your salad with the dressing.
Consuming all types of plant-based foods has been associated with a reduced risk of many lifestyle-related health conditions like heart disease
Lentils are a plant-based protein, providing your meal with carbohydrates as well as protein. Plant-based proteins do not contain any cholesterol or saturated fats.
Lentils are also a rich source of fibre.