Spinach, Lentil & Celery Salad
Spinach, lentil & celery salad
This is a colourful salad that is great for lunch any day of the week!
Ingredients: (serves 2)
1/2 cup puy lentils (french green lentils)
2 cups boiling water
Oil - in a spray bottle
20g sliced almonds
2-3 large handfuls of baby spinach
2 sticks of celery - thinly sliced on the diagonal
1 small red onion - very finely sliced
8 cherry tomatoes - cut in half
30g goat's feta cheese
Balsamic dressing:
2 tsp olive oil
2 Tbsp balsamic vinegar
1 heaped tsp honey
1 tsp wholegrain mustard
ground black pepper
How to make:
Wash lentils in a sieve until the water runs clear. Place in a saucepan with boiling water and boil for 15-20mins until lentils are soft and tender but not mushy. Drain and rinse with cold water and set aside.
Heat a non stick frying pan, spray with a few pumps of oil and add sliced almonds. Toast for a minute until light golden brown - be sure not to burn them! Remove from the heat and set aside.
Mix remaining salad ingredients together in a large bowl.
Mix all ingredients together for the dressing in a small jug and pour over the salad. Toss gently to combine.
Adapt it:
Add lemon juice as a dressing rather than the balsamic dressing.
