Recipes

Lentil & Beetroot Salad with Watercress & Coriander

Lentil Beet Salad with Orange dressing 11-5-15

After having another busy and fantastic few days down in Wellington; I wanted to create a lunch today that incorporated some of the lovely ingredients that we bought.

Wellington’s Sunday Fresh Food Market – Watercress, Coriander, Parsley, Beetroots, Oranges, NZ Garlic
Moore Wilson’s – Butchery Venison Sausages
Commonsense Organics – French/Puy Lentils

So this is what I came up with:

2 cups of French/Puy Lentils (cooked with a bay leaf)^
1 medium raw Beetroot (grated or chopped – I put mine in the blender for speed)
Fresh Parsley and Coriander (good handful – chopped)

Dressing:
1 Orange, juice and zest (approx. 1/2c juice)^
1/4 cup Extra Virgin Olive Oil
1 small Garlic Clove – finely chopped
1 tablespoon each: Balsamic Vinegar & Wholegrain Mustard
Salt & Pepper to taste

In a large bowl add all the salad ingredients together.
Mix all the dressing ingredients and add this to the salad, mix well and serve or chill to serve later.

I served my salad on a bed of fresh watercress and coriander along with the beautiful Venison sausage.

^Notes: Bulk cook your lentils to save you heaps of time for future meals.  Drain well after cooking, cool quickly in the fridge then bag and freeze.
Zesting – save time by using a veggie peeler to peel the zest of your fruit, then chop

 

 

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