soy, lentil and spinach vegan salad
serves two
salad ingredients
- 150g green lentils, soaked in warm water for 2 hours
- 80g baby spinach
- One carrot
- One courgette
- One tablespoon of toasted sesame seeds
- One tablespoon toasted sunflower seeds
- One tablespoon toasted pumpkin seeds
dressing ingredients
- Soy sauce
- Honey
- Sherry vinegar
- Olive oil
method
- Cover the soaked lentils with cold water, season with a pinch of sea salt and bring to the boil
- Simmer until the lentils are tender, then drain
- While the lentils are still warm add two tablespoons of soy sauce, ½ tablespoon of honey, one tablespoon of sherry vinegar and four tablespoons of olive oil. Check the seasoning
- Wash the carrot and courgette and grate into the lentils
- Add the washed baby spinach and the sesame seeds
- Toss together and plate
- Sprinkle the warmed toasted sunflower and pumpkin seeds over the salad and enjoy