This is such a good salad to make and keep in the fridge. It goes with any protein to make an easy, healthy lunch. It’s got lentils in the recipe but it would be also good with chick peas. Put a dollop of Greek yoghurt and some pomegranate on the top and just eat a bowl.
SEED SALAD
Ingredients
Dressing
- 1 cup thick kefir (or thickened Greek yogurt)
- 3 tsp ras-el-hanout
- 1 tablespoon honey
- 1 tbs red wine vinegar
- Lime juice to taste
- 3 tbs extra virgin olive
- Salt to taste
Vegetables
- 1 bunch coriander, washed and shredded
- ½ bunch parsley, washed and shredded
- A few mint sprigs washed and finely sliced
- ½ red onion, finely diced
- 400g can lentils, rinsed, drained
- 3/4 cup dried cranberries and/or sultanas
- 2 tablespoons capers, chopped if large
- 1/2 cup pomegranate arils
Seeds
- 1 cup hemp seeds, toasted
- 80g (1/2 cup) mixed seeds, toasted (pumpkin seeds, sunflower seeds, pine nuts)
- 1/3 cup slivered almonds, toasted
Method
- Mix the dressing ingredients – yoghurt, ras el hanout, vinegar, olive oil, and honey until combined, leave for the flavours to combine. Add salt and lime juice to taste.
- Toast all the seeds by type, in small batches. Allow to cool.
- Chop all the vegetables and wash the lentils.
- In a medium bowl place the coriander, parsley, red onion, pomegranate, toasted hemp seeds, lentils, toasted nuts and seeds, capers, and cranberries. Mix well. Stir in the dressing, season with more salt and lime juice to taste.
- Place into serving dish and top with more yoghurt and more pomegranate seeds.