This salad is very similar to a recipe I created for Mindful Chef recently, and it tastes so good I knew I had to share it here as well. Not only is it so colourful (we all know how I feel about rainbow salads) but there’s such a great combination of textures and flavours.
Serves: 1
Ingredients:
40g dry puy lentils
100g butternut squash
50g rocket
1/2 pomegranate
1/2 avocado
1 tsp soy sauce/tamari
1 garlic clove, crushed
1/2 lemon (or 1 tsp lemon juice)
Coconut/olive oil
Salt and pepper
What to do:
- Preheat the grill and boil the kettle
- Add the puy lentils to a pot with boiling water and cook until done (around 30 mins)
- Meanwhile, peel and chop the butternut squash into small cubes (no more than 1cm), place on a baking tray and season with a drizzle of oil and salt. Place under the grill for 10-15 mins, turning partway
- Cut the avocado into cubes, and cut and deseed the pomegranate
- In a small bowl, mix the soy sauce, lemon juice and crushed garlic
- When the lentils are done, drain any remaining water, then add in the dressing and stir to coat
- Mix in the avocado, butternut squash, and pomegranate
- Place the rocket on a plate as the base, then spoon the remaining ingredients on top
Perfect salad to transition into spring! It’s still quite cold here, so I think some warm lentils and squash would sound amazing!