With the weather improving it’s time to eat a little lighter, and make use of all the delicious veggies that are now coming in season. If you want something healthy full of crunch and protein, then this is the perfect salad.
Ideal for lunch or as a side dish, this salad has lots of colour and fresh flavours (don’t skimp on the herbs). If you don’t already do it, window boxes full of herbs will transform how you cook and eat. The dressing has some Asian flavours for a little extra zing, but if it’s not your thing you can leave out the miso and ginger.
75 Grams Green lentils (dry weight, or use 1 Can of ready cooked lentils)
150 Grams Bulgar wheat, dry weight (you can also use cous cous, barley or whatever grain you prefer)
2-3 Scallions/spring onions (finely chopped)
1 Courgette /zucchini (grated)
75 Grams Cucumber (seeds removed, and chopped into 1 cm chunks)
1 Apple (chopped into 1 cm chunks and cover with some od the lemon juice for the dressing to stop it going brown)
1 Carrot (grated)
1 Handful Parsley or mint (chopped)
1 Handful Coriander (chopped)
I Tbsp Pumpkin seeds
Salt and pepper
1 Lemon (juiced)
2-3 Tbsp Oil
1 Tbsp Grated ginger
1 Tsp Miso paste
- Cook the lentils and Bulgar wheat according to the instructions on he packaging, set aside and allow to cool. If you are using pre cooked lentil just drain them
- Combine all the salad ingredients in a large bowl.
- In a small bowl, mix all the dressing ingredients together and drizzle over the salad ingredients
- Mix well and add salt pepper if you think it needs it.