Glorious salads

I love salads. But I don't mean the flabby limp leaf type that many of us grew up with (...crinkle-cut vinegary beetroot anyone..?)

No - I want hearty salads that fill me up, but also that are vibrant, colourful and give me energy. And that requires a combination of good protein and fats, as well as a mix of veggies, fruit and leaves. 

Whenever possible I try to include some warm and cold ingredients. But even when everything is cool, I'll try to get variety in textures and colours.

Here is one of my favourites:

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Beetroot, pear and lentil salad

Serves 2

– x1 cup puy lentils
– x1 pack of cooked beetroot (not in vinegar), chopped
– x1 pear, chopped
– large handful of pea shoots or mixed salad
– lemon
– balsamic vinegar
– extra virgin olive oil
– a little parmesan or goats cheese

Cover the lentils in water, bring to the boil and simmer for 12-15 mins until tender
Squeeze in a little lemon juice, a spoonful of olive oil and some salt & pepper

Arrange the salad leaves on a plate
Spoon over the lentils, along with the chopped beetroot and pear
Add parmesan shavings or crumble over a little goats cheese
Dress with some balsamic vinegar and olive oil and an extra grind of black pepper