LENTIL,  BEETS, AVOCADO AND HALLOUMI

This is a juicy, satisfying dish. More of a meal than a salad. 

Benefits: Beetroots contain dietary nitrates, which act to improve blood flow and may help to maintain heart and liver health. Parsley is a powerful herb, which may aid detoxification and optimal digestion. This salad is rich in protein, fiber, essential fats and antioxidants. Simply omit the halloumi if for a plant-based version. 

Ingredients:
I cup puy lentils

1 tsp soy sauce/ tamari

1 courgette

1 avocado

1 cup of beets (pre roasted /ready cooked) halved.

1 handful of chopped parsley 

Halloumi sliced

Balsamic Dressing:

Olive oil

balsamic vinegar
salt and pepper, to taste

Method:

• Prepare lentils by placing in a pan, double the quantity of boiling water. Add a teaspoon of soy or tamari sauce and simmer for 20 - 30 minutes.

• Meanwhile, prepare the rest of the salad. Grate the courgette, halve the avocado and slice, squeeze lemon or lime over to minimize browning from oxidation.

• Chop parsley.

• Toast a handful of seeds in a dry pan. 

• Add a drizzle of olive oil and a squeeze of lemon, season lightly with salt pepper.

• Finally, make the balsamic dressing. Add oil and vinegar, salt and pepper to a jam jar with a lid.

• Shake and adjust flavors.

• Drizzle over salad to serve.