Salad:
- 1 cup of brown lentils, soaked and rinsed
- 2 cups of vegetable broth or filtered water
- 1 large beetroot, peeled and cut into wedges
- 1TBSP of olive oil
- 1 small head of broccoli, cut into little florets
- 1 TBSP of olive oil
- ½ lemon, freshly juiced
- ¼ – ½ tsp of ground chilli powder
- 1 avocado, cubed
- 3-4 spring onions, thinly sliced
- 2 cups of spinach leaves
- 1 cup of kale leaves
- 1/2 cup of almonds, raw or slightly roasted
- 1 cup of pomegranate seeds
Dressing:
- 2 TBSP of lemon juice
- 2-3 TBSP of unfiltered apple cider vinegar
- 1/4 of cup of cold-pressed olive oil
- 2 tsp of Dijon mustard
- 1 garlic, crushed
- 1 tsp of grated ginger
- Good quality salt and black pepper to taste
- 2 big handfuls of fresh parsley
Method:
- Preheat the oven to 180 degrees and line your baking tray with baking paper.
- Peel and cut your beetroot, drizzle with oil and roast until tender (about 30 minutes).
- In the meantime, cook your lentils in vegetable broth or filtered water.
- If you wish to dry roast your almonds, spread them over a dry sheet of baking paper and bake for 10 – 15 minutes.
- In a larger pan, heat the rest of your olive oil, add the lemon water and chilli and sauté the broccoli for about 4 minutes or until just tender but still crunchy. Set aside.
- In a smaller bowl mix together all your ingredients for your dressing.
- To assemble your salad, start by putting your spinach and kale leaves into a big bowl. Add your cooked lentils, roasted broccoli florets, cubed avocado pieces, and roasted beetroot wedges. Top with parsley and raw or dry roasted almonds. Drizzle with your salad sauce and enjoy!!!