Saturday, 28 June 2014

Easy and healthy summer salad

Puy Lentil and Pumpkin Seed Salad
Serves 2
You will need:
  • 2 x Little gem lettuce
  • Orange or red plum tomatoes
  • 1/4 cucumber
  • 1 pack of tender stem broccoli 
  • 1/4 pack of pre-cooked puy lentils
  • Handful of pumpkin seeds
  • Olive oil and vinegar for the dressing
  • Salt and pepper
  • Optional extra: Feta cheese

Step 1
Start with the stuff that takes the longest. So, take the whole pack of tender stem broccoli and add to a lightly oiled frying pan and fry! Then take a small frying pan, something that you might do one fried egg in, and fry the pumpkin seeds. Be careful when frying pumpkin seeds as they can burst like pop corn. Fry both until they have a golden brown colour. Enough of the word 'fry' in that step!?!

Step 2
Use a herb chopper to shred the lettuce. Add the shredded lettuce to a salad bowl.

Step 3
Take your 1/4 of a cucumber and chop into round pieces and then into quarters. The cucumber will give a good bite to this salad. There's nothing worse than a salad without a crunch. Add the cucumber to the shredded lettuce.

Step 4
Chop the plum tomatoes into halves and add to the shredded lettuce. The orange plum tomatoes are sweeter, so they compliment the earthy taste of the puy lentils. However I'm sure if you can't find orange tomatoes the red ones would work just as well. Add the tomatoes to the salad bowl!

Step 5
Now add the fried broccoli and pumpkin seeds, along with the puy lentils. 

Step 6
Mix together oil and vinegar and use as a dressing. Add salt and pepper to taste. If you are making this as a lunch to take to work, I advise keeping the dressing separate and adding it just before you eat the salad.

If you want the salad to be slightly less healthy you can always add some Feta, which will make it extra delicious.

Let me know if you try this salad and enjoy the summer weather today. So far it looks like a beautiful day, hope it will last!

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