Index Meals | Rainbow salad
Now you can eat the rainbow with this dairy and gluten free vitamin-packed superfood salad of edamame, couscous and pomegranate in a honey-lime dressing.
Puy lentils, Puy, Green lentils, Lentils, Giant couscous, Couscous, Edamame, Soy beans, Red pepper, Pomegranate, Chickpeas, Carrot, Spring onions, Baby spinach, Spinach, Rocket, Parsley, Extra-virgin olive oil, Honey, Dijon, Lime, Root ginger, Garlic, Soy sauce, Recipe, Dairyfree, Glutenfree, Vegan, Vegetarian
16113
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Rainbow salad

About This Recipe

Ingredients

For the salad:
1 vegetable stock cube
½ cup puy green lentils
½ cup giant couscous

1 cup shelled edamame (soy beans)
½ red pepper, finely chopped
the seeds from ½ a pomegranate
1 cup (about ½ a 
400g can) of chickpeas, rinsed and drained
1 medium carrot, peeled and grated
4 spring onions, finely chopped
2 handfuls of baby spinach, shredded
1 handful of rocket
2 tbsp pumpkin seeds
¼ cup of fresh parsley leaves, chopped

For the salad dressing:
4 tbsp extra-virgin olive oil
1 tsp clear honey
1 tsp dijon mustard
zest and juice of 1 lime

Instructions

  1. Boil some water (about 1½ litres). Crumble in the stock cube, then add the lentils. Boil for 7 minutes, then add the giant couscous and continue to boil for another 7-8 minutes until both are tender to the bite. Drain and refresh in cold water. Shake off any excess water and put the lentil and couscous mix into a large bowl.
  2. Add the rest of the salad ingredients to the bowl and toss gently.
  3. Mix the dressing ingredients together in a small bowl and whisk with a fork until the honey has dissolved. Pour over the salad and then spoon into serving dishes.
Category
Dairy-free, Gluten-free, Vegan, Vegetarian
Tags
Baby spinach, Carrot, Chickpeas, Couscous, Dijon, Edamame, Extra-virgin olive oil, Garlic, Giant couscous, Green lentils, Honey, Lentils, Lime, Parsley, Pomegranate, Puy, Puy lentils, Recipe, Red pepper, Rocket, Root ginger, Soy beans, Soy sauce, Spinach, Spring onions