Mediterranean Puy Lentil Salad
Serves 4
Ingredients
250g Puy Lentils
2 Tablespoons Olive Oil
1 Yellow Pepper, chopped
250g Sun Blush Tomatoes (drained) or you can use fresh tomatoes
200g Feta Cheese, crumbled
Fresh Parsley, Extra Virgin Olive Oil & Balsamic Vinegar to serve
Method
First rinse the lentils under cold running water and drain. Add to a pan with twice their volume of water. Bring to the boil then turn down heat and simmer for 15 to 20 minutes. You want them to be cooked but still be firm to the bite so test them occasionally between 15 and 20 mins. Drain.
While the lentils are cooking, gently cook the yellow pepper (and fresh tomatoes if using them) in the olive oil for 2 minutes then add the tomatoes and cook for another minute. Remove from the heat and add the cooked lentils, stir well then add the feta cheese and top with the parsley. Before serving drizzle with some extra virgin olive oil and a little balsamic vinegar.
Quinoa & Mozzarella Salad
Serves 4
Ingredients
1 cup cooked quinoa
1/2 cup mozzarella, cut in cubes
3/4 cup sliced tomato
2 Tbsp fresh basil
1 Tbsp good balsamic vinegar
1/2 cup cucumber, peeled and sliced
Salt and pepper to taste
Method
Combine cooled quinoa with balsamic vinegar in a large bowl. Mix in sliced tomato, mozzarella, cucumber (if desired) and salt and pepper. Gently stir to mix all ingredients.
Chill for one hour, top with fresh torn basil and serve.
Raw Carrot and Beetroot Salad
Serves 4
Ingredients
• 1 fresh raw beetroot
• 2 large carrots
• 1tbs olive oil
• 1/2 lemon
• salt & pepper to taste
Method
Peel the beetroot and grate it finely. Grate the carrots.
Mix the beetroot and carrot in a salad bowl, squeeze the lemon over the salad, add the oil and toss well.
