About This Recipe
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
- 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.
- Add the rest of the salad ingredients to the bowl and toss gently.
- 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.