Well, the weather has been really up and down over the summer and with us both having gone down with a lurgy last month eating well has been really important for us - it always is, though especially important during or when recovering from illness.
This nutritious red cabbage salad is full of excellent vitamins and minerals with a good punch of protein from seeds, pine nuts and lentils. It has a zingy dressing and a distinctly crunchy bite. This serves two as a delicious and nutritious lunch, and would be perfect to have with Richard's Simple Pitta Breads from his Cheap, Tasty and Filling YouTube series - add some homemade hummus for extra protein and deliciousness
For the salad:
300g red cabbage, cored and shredded
2 large carrots, grated
1 medium onion, finely diced
1 pear (or apple), cored and sliced
2 celery sticks, sliced
100g dried puy lentils* (or 200g pre-cooked)
2 tbsp pine nuts
2 tbsp pumpkin seeds
1tbs liquid aminos / soy sauce (if using dried puy lentils)*
For the dressing:
1 tsp clear honey
1 tbsp lemon juice
1/2 tbsp olive oil
If using dried puy lentils, rinse the lentils in a sieve then place with 250g of water and the liquid aminos/soy sauce in a saucepan, bring to a boil then cover and simmer for fifteen minutes or until just al dente. The liquid should all have been absorbed by the lentils when cooked, if not drain the excess liquid away. If using tinned lentils tip them into a sieve and leave to drain for 30 minutes, discarding the excess liquid.
Whilst the lentils are cooking/draining, prepare all the other ingredients, except the dressing, and add to a large bowl.
Mix the dressing ingredients in a small bowl or cup, adding salt and pepper to your taste. When the lentils are cooked let then cool for ten minutes, stirring occasionally, then add the dressing and stir through thoroughly.
Pour the lentil and dressing mix over the salad and toss until all ingredients are fully mixed and coated with the dressing.
Photo by Richard Leighton Hammond
...long term partners.