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!
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Servings 6

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.

Keywords

Lunch, Salad
Egg Free, Gluten Free, Pescetarian, Vegetarian
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