We’re stoked to be working with Jacqueline Alwill to create some delicious recipes – this salad is super simple to make, perfect for a side on a winter night and great saved for a crunchy salad lunch the next day! Green lentils are slightly smaller than a brown lentil and more delicate in flavour so they’re a great combination with the salad.
French Green Lentil, Pepita and Broccolini Salad
Author: Jacqueline Alwill
Gluten free, Sugar Free, Nut free
Serves 4-6 as a side
Ingredients
- 1 cup of organic French green lentils *
- 1 bunch of broccolini
- 200g green beans
- 1/4 cup organic pepitas *
- 1/4 cup parsley leaves (picked)
- 1/4 tsp organic chilli flakes *
Dressing
- 3 tbsp pumpkin seed oil*
- 2 tbsp lemon juice
- 1/2 tsp of Celtic sea salt*
- Pepper*
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100g feta or goats cheese (optional)
*available at Naked Foods
Method:
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In a large saucepan, add lentils and 3 cups of water. Bring to a boil, reduce heat and simmer for approximately 20minutes, strain and cool.
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Blanch beans and broccolini in boiling water for 5 minutes, strain and refresh with cold water.
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Whisk together lemon juice, pumpkin seed oil, salt and pepper in a small bowl.
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Gently toss the ingredients with the dressing. Spoon onto a serving platter, crumble feta over the top (if using) and serve.
Recipe from Jacqueline Alwill at Brown Paper Bag.
Let us know what you think by sharing your creations with #nakedeats and #nakedfoods!
