Kale, Lentil, Dried Cranberry & Feta Salad
Kale, Lentil, Dried Cranberry & Feta Salad
If you’re one of those people that says 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
- 4 cups kale very finely shredded
- 1 tablespoon olive oil extra virgin
- 1 cup french lentils
- 1 bunch broccolini ends trimmed
- 1/2 cup oceans praynz craisins
- 5 spring onion finely sliced
- 400 g canned chickpeas drained & rinsed
- 2/3 cup slivered almonds roasted
- 120 g danish feta cheese crumbled
Dressing:
- 1/3 cup olive oil extra virgin
- 2 tablespoons white wine vinegar
- 1 teaspoon dijon mustard
- 1 lemon juice squeezed
- sea salt
- cracked black pepper
Instructions
Method:
- Preheat the oven to 160 degrees. Spread the almonds on a baking tray and roast for 10-15 minutes or until starting to brown. You can also do these in the frypan.
- Bring a medium saucepan of water to the boil and blanch the broccolini for 2-3 minutes. Remove (and keep the water), run broccolini under cold water. Roughly chop.
- To the same saucepan of boiling water, add the lentils and cook for approx. 12-15 mins (check packet). Drain, run through cold water and set aside.
- For the dressing: Mix together all ingredients. Season well and adjust to taste.
- For the salad: Add the shredded kale and the extra virgin olive oil. Use your hands to massage the olive oil into the kale for a few minutes. Add the cooked lentils, chopped broccolini, dried cranberries, spring onion, chickpeas, feta and almonds. Season well with sea salt and pepper. 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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