Lentils & Chard Salad
A delightful winter salad with chard and sweet, citrusy oranges for the perfect pairing to the mustardy cumin vinaigrette.
Substitutes:
- No oranges? Use any citrus you have on hand such as mandarins, clementines or grapefruit.
- No walnuts? Try with pecans or pumpkin seeds instead.
- No parsley? Use coriander instead.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 2
Ingredients:
200 g Chard (roughly chopped )
2 tbsp Olive oil
2 Garlic cloves (chopped )
2 Oranges
2 tbsp Parsley (roughly chopped )
250 g Cooked puy lentils
2 tbsp Walnuts (lightly crushed )
For the dressing:
1 tsp Dijon mustard
1 tbsp Apple cider vinegar
1 tbsp Lemon juice
3 tbsp extra virgin olive oil
1 tsp Ground cumin
Salt & pepper
Recipe:
- Slice the skin and white pith from the oranges, then slice the fruit into 1cm-thick rounds.
- Place a large frying pan over a medium heat. Add the olive oil, chard and garlic. Cook for 5-6 minutes, until wilted. Season with salt and pepper.
- For the dressing; place all the ingredients in a clean jam jar with the lid firmly attached and shake vigorously.
- Mix the lentils with the parsley, chard and orange slices. Toss with the dressing, transfer to a serving dish and scatter with the walnuts.
How to store
Store in an airtight container, in the fridge, for up to 3 days. We recommend storing the salad and dressing separately, and mix together before serving.
