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.
Vegetarian main courses can be a bit Meh. This yummy mix of vegetables, lentils and creamy feta cheese wrapped up in delicious flaky pastry makes great quick weeknight dinner and packed with protein.
You can change up the vegetables you use depending on what you have (it’s a good way to use up left over veggies). You can also used canned lentils, and I always use shop bought flaky pastry (because who really ever makes it from scratch). You can also make the filling the day before, so all you have to do is assemble and bake if you’re short on time.
I made one large pastry parcel that can sliced up, but you could also make 4 individual ones if you prefer.
1 Sheet of shop bought puff pastry (pre-rolled)
1 Tbsp Olive oil
2 Leeks (sliced)
2 Peppers (sliced)
150 Grams Cooked green lentils
150 Grams Mushrooms (sliced)
200 Grams Feta cheese
1 Tsp Dried Thyme
2-3 Cloves of garlic (finely chopped)
Salt and pepper
1 Beaten Egg (for brushing)
Heat the olive oil in a large frying pan and cook the vegetables over a medium heat for 10 minutes. Add the garlic and thyme and continue to cook until the vegetables are soft
Remove from the heat and allow to cool completely, stir in the cooked lentils and feta cheese
Pre-heat your oven to 180 degrees (Celsius)
Place your pastry on a sheet of baking parchment. Leaving a border of 2cm, place the vegetable mix on on half of the pastry sheet. I use a slotted spoon to drain off any excess liquid from the vegetable mix
Lightly brush the edges of pastry with beaten egg and fold the pastry over to cover the filling. Press the edges of the pastry together with a fork (or you can crimp it if you’re feeling fancy)
Brush the pastry with some beaten egg, if you want to make things look pretty you can lightly run a knife across the pastry in a criss Cross pattern (be careful not to go too deep and pierce the pastry)
Bake in the oven for 30 minutes or until golden brown