Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]

Instagram Slider

No images found!
Try some other hashtag or username

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

Dressing:

3 tbsp pumpkin seed oil

2 tbsp lemon juice

1/2 tsp of celtic sea salt

Pepper

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.

 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

No Comments

Post a Comment