This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on instagram for her latest recipes, news and events.
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A really quick and easy, but attractive and interesting salad. You could serve as a veggie main or side dish, maybe alongside a side of greens and simple some roasted squash, then you’re really eating the rainbow!
Serves 2
Cook your lentils in plenty of boiling water for about 15 minutes, until cooked but still retaining their shape & a little bite.
While they’re cooking heat a fry pan, add your coconut oil, then your spring onions, cook for a couple of minutes and transfer to a mixing bow, add the cabbage to the same pan with a splash of water. Cook on high heat for a couple of minutes, turning the cabbage occasionally. Transfer to your mixing bowl.
Once the lentils are cooked drain thoroughly, add to the mixing bowl with your olive oil and vinegar, season with some salt and pepper. Once cool add the endive and parsley. If you do this before the lentils are cool, the endive may discolour to a much less attractive brown.
Mix everything, taste for seasoning and serve.
150g beluga (black) lentils
½ small red cabbage
2 spring onion, sliced
1 heaped tsp coconut oil
4 tbsp sherry vinegar
4 tbsp olive oil
good pinch salt
1 red endive (or radicchio)
20g parsley roughly chopped
10g roasted pistachio, roughly chopped
salt and pepper to taste