With summer on its way, I’ve been craving fresh salads, cold smoothies and our delicious Banana Nice-Cream. This recipe is a non-traditional take on a classic tabouli salad. My fiancé likes it so much he always requests I make double, so he can take the remainder to work the next day. It’s fresh, zingy and very versatile, and because of its bright red and green colour, it makes the perfect festive addition to any Christmas menu!
To increase the protein, iron and fibre content, I’ve swapped out bulgur for brown lentils, which also makes this recipe gluten free. Because we’re big fans of including as many veggies as possible in each meal, I’ve also added some extras, like avocado and cucumber. I particularly like using a mix of orange and red cherry tomatoes for an extra splash of colour. Enjoy!
500g cooked brown lentils (if using tinned, make sure these are well-drained as you don’t want too much liquid)
1 small cucumber, chopped finely
1-2 punnets of firm cherry tomatoes, chopped
1 avocado, sliced
1 large bunch flat leaf parsley (or 2 smaller bunches), finely chopped
10-20 fresh mint leaves, finely chopped
1 small garlic clove, crushed
Juice of half to one small lemon
A good drizzle of extra-virgin olive oil
Salt and pepper, to taste
Optional extras: 1-2 spring onions (finely sliced), 1/4 small red onion (finely diced), ground cumin, 2-3 tbsp white quinoa or lime juice instead of lemon, freshly chopped fetta (for a non-dairy free option)
- Combine the lentils, chopped veggies, chopped herbs and crushed garlic in a large salad bowl.
- Add half the lemon juice, a drizzle of olive oil and some salt and pepper to taste. Mix everything together and have a taste. If needed, add more lemon juice, olive oil or salt to taste.
- This salad is best made within a few hours of eating. If you plan to wait a couple hours before serving it, add the avocado just before serving so it doesn’t brown!