Is anyone else obsessed with pickles right now? I'm OBSESSED. Fermented veg and pickles are featuring heavily in my salads and veggie bowls for extra flavour and for their gut-healing probiotics. Here's one we can all make while working from home, or you can take to work with you for lunch.
This salad is packed with protein, fibre, prebiotics, probiotics, healthy carbs and healthy fats. It will leave you full and happy.
INGREDIENTS
1/2 cup blue or puy lentils, soaked for as long as possible (8 hrs or 30 mins if that's all you have)
1/4 of a spanish onion, finely sliced
1/2 tomato
1/2 cup leftover roasted veg (whatever you've got from the night before, mine is usually either cauliflower/broccoli/pumpkin. Or leave out if you don't have anything)
1/2 a grated carrot (or a whole one if you're up to it)
1/4 of an avocado, diced (or a half if you want more)
2 handfuls of baby spinach
2 tablespoons of pickles of your choice (I love the pickles from Cornersmith or any cabbage sauerkraut is great too
1 tbsp of pepitas
1 tbsp of either mint or parsley or both!
METHOD
1. Bring lentils to boil and then simmer for about 10 minutes or until lentils are cooked but still firm.
2. In a bowl, throw in the onion and season with sea salt and pepper, mix.
3. Add everything else to the bowl except pepitas.
4. Squeeze half a lemon over the salad, and add 3 tbsp of extra virgin olive oil. Toss well.
5. Add pepitas