Lentil & Cavolo Nero Salad
300g puy lentils
150g cavolo nero, thinly sliced
1 medium shallot, finely chopped
3 oranges, peeled and cut into segments
Seeds from 1 pomegranate
100g feta, crumbled
60g pumpkin seeds
A handful of parsley, finely chopped
Dressing
4 tbsp Apple, Quince & Gingerbread Jam
10 tbsp white wine vinegar
360ml veg oil
1 tsp wholegrain mustard
Serves 6
1. Rinse the lentils thoroughly then place in a saucepan and cover with 900ml of water. Bring to the boil and simmer for 20-25 minutes, until the lentil have softened with a slightly firm bite. Rinse with cold water and drain.
2. In a large bowl, combine the lentils, cavolo nero, shallot, orange, pomegranate, pumpkin seeds and parsley. Pour the desired amount of dressing over the salad and toss until everything is well coated. Add salt to taste. Sprinkle in the feta cheese and gently mix until combined.
3. For the dressing, add all of the ingredients minus the whole grain mustard to a medium bowl and blend with a stick blender until completely smooth. Mix in the wholegrain mustard.
A hearty side dish to a dinner spread or as a standalone vegetarian meal bound together with a tangy jam dressing.
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