Recipe: Lentil, beetroot and seed salad

This salad was designed with balance and supporting the immune system in mind. It is packed full of delicious wholefood ingredients selected to provide a range of nutrients and balancing the food groups.

You don’t need all of the ingredients, as long as you can make the dressing, lentils (which can be tinned, vac-packed or cooked from dry), and can add some fresh veg and a few seeds, that is really all you need to create a beautifully balanced fresh dish. Get creative and throw in whatever you have.

Serves 2

INGREDIENTS

Dressing - this makes enough for two lots of salad:

• 3 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Honey or agave for a vegan version
• 1 Clove Garlic crushed
• 1 Tbsp Apple Cider Vinegar (or just white wine vinegar)
• 1 Tsp English Mustard
• Squeeze of lemon juice
• A little salt and pepper

Whisk or blend all the ingredients together well.

Salad Ingredients:

• Green Lentils - you can use 120g dried, just cook them off on a little stock so they are ready to go, or 400g tinned or 250g vacuum packed.
• 6 Small tomatoes chopped
• A handful of rocket or spinach
• 1 Cooked beetroot cubed
• Half a small red onion, finely chopped
• 1 Tbsp Pumpkin Seeds
• A Few cashews
• Fresh chopped Coriander and/or Parsley
• A little crumbled feta

METHOD:

Make up the dressing by putting all of the ingredients into a jam jar or small blender and mix well.

Cook and drain the lentils well and marinate them in two tablespoons of the dressing. Refrigerate for a couple of hours before making the salad.

Pop all the ingredients with the exception of the tomatoes, seeds, cashews and feta into a large bowl and mix gently. Top with the feta and tomatoes and then sprinkle with the nuts and seeds.

This will keep in the fridge for up to 4 days.

This recipe is taken from The Non-Diet Method, nutrition and mindset skills for energy, heath and body confidence.