Recipes - Soy, Lentil and Spinach Vegan Salad

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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

  1. Cover the soaked lentils with cold water, season with a pinch of sea salt and bring to the boil
  2. Simmer until the lentils are tender, then drain
  3. 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
  4. Wash the carrot and courgette and grate into the lentils
  5. Add the washed baby spinach and the sesame seeds
  6. Toss together and plate
  7. Sprinkle the warmed toasted sunflower and pumpkin seeds over the salad and enjoy