Lentil salad with miso yoghurt dressing
This was inspired by a jar of Brindisa Monjardin organic lentils. The lentils looked so pretty that I wanted them to be the star of the salad. Do use whatever lentils are your favourite - although if you do find the Brindisa brand then I urge you to give them a go. This salad takes minutes to make and can be enjoyed on its own or alongside some grilled salmon or chicken.
ingredients
serves 2
325g jar of lentils
10 cherry tomatoes
1/2 cucumber
1/2 red onion
1 tsp sea salt
1/2 lemon
Miso and yoghurt dressing
2 tbsp Greek yoghurt
1 tbsp extra virgin olive oil
1 tsp miso paste
1 tbsp apple cider vinegar
method
Thinly chop the red onion and place in a sieve, sprinkle with the sea salt and massage briefly. Leave for a few minutes while you get on with preparing the other ingredients.
Rinse the lentils and place in a salad bowl.
Cut the tomatoes and cucumber and add to the bowl.
To make the dressing place all the ingredients into a small bowl and mix together with a fork.
Rinse the red onions and then squeeze over the lemon juice. The salt and lemon juice stop the onions tasting too raw in your salad.
Add the onions to the salad bowl and when you are ready to serve pour over the dressing.
the health boost tip
To make this salad dairy free and vegan you can swop the Greek yoghurt for coconut yoghurt. Lentils are an excellent source of cholesterol-lowering fibre. They also help to manage blood sugar disorders since their high fibre content prevents blood sugar levels from rising rapidly after a meal.
