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PUY LENTIL, BROCCOLINI, PEPITA & GOAT CHEESE SALAD 

GF : SF : NF

Serves 4-6 as a side

Some crave sweet, the gals in our kitchen and I crave crunchy, savoury with a little bit a creamy and this one delivers! Have you tried Puy Lentils before? They’re slightly smaller than a brown lentil, green and more delicate in flavour, teamed with the broccolini, pepitas and goat cheese they make the most delicious side salad topped with some protein and lunch for the next day!

Ingredients:

1 cup of organic french green lentils 

1 bunch of broccolini 

200g green beans 

1/4 cup organic pepitas

1/4 cup parsley leaves (picked)

1/4 tsp organic chilli flakes

Dressing:

3 tbsp pumpkin seed oil

2 tbsp lemon juice

1/2 tsp of celtic sea salt

Pepper

100g feta or goats cheese (optional)

Method:

In a large saucepan, add lentils and 3 cups of water. Bring to a boil, reduce heat and simmer for approximately 20minutes, strain and cool. Blanch beans and broccolini in boiling water for 5 minutes, strain and refresh with cold water. Whisk together lemon juice, pumpkin seed oil, salt and pepper in a small bowl. Gently toss the ingredients with the dressing. Spoon onto a serving platter, crumble feta over the top (if using) and serve.

 

 

Category

Sides & Salads

Tags
brocollini, glutenfree, healthyeats, healthyrecipes, healthysalads, lentils, lentilsalads, nutfree, pepitas, pumpkinseedoil, salads, sugarfree
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