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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!
Course Lunch, Salad
Keyword Egg Free, Gluten Free, Pescetarian, Vegetarian
Dietary Pescatarian, Vegetarian
Allergen Egg-free, Gluten Free
Member Free
Servings 6
Calories 401

Ingredients

  • 0.667 cup slivered almonds
  • 1 bunch broccolini ends trimmed
  • 1 cup french lentils rinsed
  • 4 cups kale very finely shredded
  • 1 tbsp extra virgin olive oil
  • 0.5 cup dried cranberries
  • 5 spring onions finely sliced
  • 400 g canned chickpeas drained & rinsed
  • 120 g danish feta cheese crumbled

Dressing

  • 0.333 cup extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp 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.)
    0.667 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 tbsp extra virgin olive oil, 0.333 cup extra virgin olive oil, sea salt & cracked black pepper, 1 lemon, 1 tsp dijon mustard, 2 tbsp white wine vinegar
  • 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 tbsp extra virgin olive oil, 1 cup french lentils, 1 bunch broccolini, 0.5 cup dried cranberries, 5 spring onions, 400 g canned chickpeas, 0.667 cup slivered almonds, 120 g danish feta cheese