So many of us suffer from the 4 pm slump - try this dish for lunch and your blood sugar levels will remain constant so you'll be less inclined to reach for a sugary pick-me-up. Packed full of nutrients, this salad is a terrific substitute for the lunchtime sandwich.
Soak the lentils overnight.
Drain lentils and put in a pot with the water and kombu strip and bring to the boil. Once boiling, remove the kombu and reduce the heat to simmer. (If you don't remove the kombu before you serve this salad, it will be inedible, as one tester discovered!) Simmer for 20 minutes and then add the sea salt.
Simmer for a further 5 minutes or until the lentils are tender. Drain and rinse the lentils in cold water and set aside to cool.
In a dry frying pan, roast the garlic shavings until they are brown and deliciously fragrant. Finely chop the capsicum, tomato, mushrooms, avocado and spring onions, then mix with the lentils and rocket.
Combine the balsamic vinegar, olive oil and mint and pour over the salad. Serve with the shaved garlic and cracked black pepper on top.
Makes 2 servings
| Prep Time: | overnight |
| Cooking Time: | 40 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Lunch, Salad, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 1464 kj |
| Calories | 350 kcal |
| Fat | 19.6 g |
| Saturated Fat | 3.8 g |
| Total Carbohydrate | 23.7 g |
| Total Protein | 15.9 g |
| Fibre | 10.8 g |
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