Melissa Campbell
Sep 17, 20192 min
As I write this it is mid September and we are transitioning from summer into Autumn.
This change is ever apparent in the foods that I am now beginning to crave.
I haven't quite gone into soups yet and the weather can still be quite warm but I don't necessarily want a cold salad either. Inspired by seasonal energy, I created this recipe.
I have been making this recipe on a Sunday so that I have my lunch prepared for the next few days.
As well as batch cook, I also work on a Sunday and therefore I don't want to spend hours in the kitchen which is why I love this recipe! It is so quick to make because it doesn't rely on you cooking anything.
Earthy but still fresh, this salad is best served at room temperature; eat it straight away or take it out of the fridge before eating to allow it to come to room temperature.
Enjoy.
Time 10 minutes
Serves 2 as a main or up to 4 as a side serving
Ingredients:
1/3 cup of walnuts corsley chopped (toasted optional but reccomended)
400g tin or jar of cooked green lentils - drained and rinsed (I used Biona)
1/2 medium red onion - finely diced
2-3 cooked beetroots - chopped (I buy organic vacum packed with no added ingredients)
1/3 cup (packed) flat leaf parsely - chopped
1/2 teaspoon of salt
2 tbsp of lemon juice
2tbsp of olive oil
50g feta - chopped into small cubes (omit if DF or vegan)
Method:
1. If toasting the walnuts, place them into a pan over a medium-low heat for 5-7 minutes. Keep an eye on them so they don't burn.
2. When the walnuts are ready, add all the chopped and prepared ingredients into a bowl, mix, taste and adjust seasoning. It's as simple as that.
3. Serve at warm temperature.
4. I like to make some buckwheat to go along side this. You can add any other grain or protein source or eat as it.
5. Enjoy.