Can I start posting salad recipes now please? Pleeeeeeeeeeeeease?? We have had some sunny days, and the temperature has increased a teeny tiny bit. So, that must mean it is salad time, right? Okay, how about we compromise and I will post a warm salad recipe. Deal? Deal!
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But seriously, salads are not just for summer. We eat salads all throughout the winter in our house, we just make them a bit more warming with some hot grains or pulses, or usually some kind of cooked and hot vegetable thrown in. That’s the great thing about salads, they can be almost anything you want them to be. There are no rule, just throw everything together and you can’t fail.
Sorry I have been a bit quite last week. It is going to be like that for a the next couple of weeks whilst I finish developing all the recipes for the HHH book. I am spending the vast majority of my days in the kitchen testing things until that are right. Want a little teaser? This week I have made a breakfast salad, chocolate chip cookies, blueberry waffles, ice lollies and tacos all for the book.
We are really getting in to Meatless Monday in the HHH kitchen. In fact, we have been eating a lot more vegetarian meals over the past few months, as we just haven’t felt like eating meat. We have even been eating lots more vegan meals, which this would have been, but the feta crept in. You can’t blame us. Feta on a hot salad is simply delicious. But, feel free to leave it out if you want to keep this vegan.
I honestly don’t understand when people say salads are boring, or they are not filling. This salad is packed full of protein, so you really won’t miss the meat and it has so much flavour, and a little bit of heat if you add the chilli flakes. Also, look at all that colour.
Ingredients – Serves 2:
– 100g green lentils
– 2 romaine lettuce heads, chopped
– Half a cucumber, diced
– 8 cherry tomatoes, quartered
– 1 yellow pepper, diced
– 60g light feta
– 2 tbsp Olive Oil
– 4 tbsp red wine vinegar
– 2 tbsp lemon juice
– 1 tbsp Dijon mustard
– A pinch of sea salt and black pepper
1 tsp red chilli flakes (optional)
1) Put lentils in to a pan of boiling water and simmer for 25-30 minutes. When cooked, drain and set aside.
2) Mix together the olive, vinegar, lemon juice and mustard.
3) In a bowl, add the lettuce, cucumber, tomatoes, yellow pepper and top with cooked lentils.
4) Pour over dressing, crumble over feta and sprinkle over chilli flakes.
Nutritional Information – per person
Do you eat salads in the winter too, or are they just for warmer months?
Looking for some more lentil recipes? Take a look at my favourites below.