Probably the best salad EVER. SERVES 6
INGREDIENTS
4 silverbeet leaves, stemmed and chopped finely
250g of brown french lentils, cooked or tinned
Roasted sweet potato
Roast one purple onion, sliced lengthways
3 beetroots, chopped I brought mine fresh you can roast yours
1 whole zucchini, sliced
Cherry tomatoes
Fresh flat-leaf parsley, chopped
handful of pine nuts, peanuts and sunflower seeds
Smoked paprika, cumin, cayenne pepper, garlic and onion spices
Olive oil
Balsamic vinegar
Pepper and salt
Goats cheese, optional
MAGIC DRESSING
2tsp grainy mustard
1/4 cup of maple syrup
1/2 cup of olive oil
1tsp cinnamon
1/4 cup of balsamic vinegar
METHOD
Chop the sweet potato and purple onion and lay on a lined baking tray. Drizzle with oil, pepper and salt and bake in the oven at 180 degrees fan-forced for 30-45 mins.
Cook the lentils if you are cooking them otherwise simply drain them off and rinse them well in the strainer and set aside
Chop cherry tomatoes and coat them with a little olive oil, pepper and salt and balsamic vinegar. Add chopped parsley and set to the side
Make the salad dressing in an old jar and shake baby!!
In a fry pan add the nuts, olive oil and all the spices listed and cook for 4-5mins. Stirring them as you go so they are all coated in the spice mix.
Then slice the zucchini and add in the fry pan you just cooked the nuts in.
Chop the silverbeet and let's begin layering this bad boy!!
Lentils first then the silverbeet, chopped beetroot and the roast sweet potato and onion, mix well.
Add the zucchini, tomatoes and the feta and the nuts last
Shake the dressing well and drizzle gently over the top, you will have leftover dressing so don't use it all.
Add whatever protein you wish. Great with a side of lamb chops and great for the next day with a can of tuna.
Presto! You just made a salad everyone will want the recipe for. Enjoy!
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