Kale, Lentil, Dried Cranberry & Feta Salad
Kale, Lentil, Dried Cranberry & Feta Salad
If you’re one of those people who say they don’t like kale, I urge you to give this recipe a go and let me know your thoughts! It’s so delicious!
Ingredients
- 2/3 cup slivered almonds
- 1 bunch broccolini ends trimmed
- 1 cup french lentils rinsed
- 4 cups kale very finely shredded
- 1 tablespoon extra virgin olive oil
- 1/2 cup dried cranberries
- 5 spring onions finely sliced
- 400 g canned chickpeas drained & rinsed
- 120 g danish feta cheese crumbled
Dressing
- 1/3 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon dijon mustard
- 1 lemon juice squeezed
- sea salt & cracked black pepper
Instructions
- Preheat the oven to 160°C conventional (140°C fan-forced). Spread the almonds on a baking tray and roast for 10–15 minutes or until starting to brown. (If you prefer, you could toast the almonds in a dry frying pan instead.)
- Bring a medium saucepan of water to the boil and blanch the broccolini for 2–3 minutes. Remove the broccolini with tongs (keep the water) and run under cold water. Roughly chop.
- To the same saucepan of boiling water, add the lentils and cook for about 12–15 minutes (check the packet instructions). Drain, run under cold water and set aside.
- For the dressing: Mix all the ingredients in a small bowl. Season well and adjust to taste.
- For the salad: Place the shredded kale and olive oil in a large bowl. Use your hands to massage the olive oil into the kale for a few minutes. Add the lentils, broccolini, cranberries, spring onion, chickpeas, feta and almonds. Season well, drizzle over the dressing and toss everything together.
Nutrition
Calories: 401kcalCarbohydrates: 36gProtein: 16gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.002gSodium: 215mgPotassium: 288mgFiber: 16gSugar: 3gVitamin A: 2013IUVitamin C: 52mgCalcium: 144mgIron: 5mg
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