Puy lentil, broccolini, pepita and goat cheese salad
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! We grabbed our dry ingredients for this recipe – lentils, pepitas, chilli flakes and pumpkin seed oil – from our buds at Naked Foods. So much fun choosing from their amazing selection, forces you to try new things you may not usually and that’s how you learn new things, grow and diversify your nutrition! Simple things you know?
PUY LENTIL, BROCCOLINI, PEPITA AND GOAT CHEESE SALAD
Serves 4-6 as a side
Gluten free : Sugar Free : Nut free
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
3 tbsp pumpkin seed oil
2 tbsp lemon juice
1/2 tsp of celtic sea salt
100g feta or goats cheese (optional)
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.