- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| Danka Jandric's salad of lentils and spelt with caramelised vegetables, feta, blanched asparagus, pumpkin seeds and a lemon-vinegar vinaigrette is hearty and filling but also refreshing and zingy! |
The lentils, grains and root veg all have earthy flavours while the dressing combines lemon juice and vinegar to layer the acidity and round out the flavours. The lemon zest brings an almost floral note. Together, they make this a refreshing salad for spring and summer.
Serves 2 generously, or 4 as part of a spread
Ingredients
For the Dressing:
|
Method
|
Immensely satisfying food from Hugh Fearnley-Whittingstall's book High Fibre Heroes: Fat portobello mushrooms roasted until charred and juicy, served in toasted sourdough with caramelised red onions and tangy kimchi. A chunky, satisfying plant-based sarnie.
A vibrant and satisfying salad from Hugh Fearnley-Whittingstall's book High Fibre Heroes, featuring complete protein from quinoa and lentils, topped with elegant carrot ribbons and a creamy tahini or peanut butter dressing. Perfect as a light meal or a sharing side.
A quick, high-fibre one-pan meal featuring earthy lentils and a punchy miso dressing from Hugh Fearnley-Whittingstall's new book High Fibre Heroes. Ready in just 40 minutes and perfect for using up seasonal courgettes.
