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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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
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.)2/3 cup slivered almonds
- 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.1 bunch broccolini
- 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.1 cup french lentils
- For the dressing: Mix all the ingredients in a small bowl. Season well and adjust to taste.1 tablespoon extra virgin olive oil
- 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.4 cups kale, 1 tablespoon extra virgin olive oil, 1 cup french lentils, 1 bunch broccolini, 1/2 cup dried cranberries, 5 spring onions, 400 g canned chickpeas, 2/3 cup slivered almonds, 120 g danish feta cheese
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