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.
I cup puy lentils
1 tsp soy sauce/ tamari
1 cup of beets (pre roasted /ready cooked) halved.
1 handful of chopped parsley
salt and pepper, to taste
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.
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.