Artichoke and Lentil Salad with Raspberry Dressing
This dish is amazing for all round nutrition as it combines fruits, vegetables and legumes in one delicious creation. The inclusion of maple syrup in the dressing gives it an extra nourishing kick and because this meal doesn’t take long to make, it is the perfect choice after a tiring day at work! When I’ve had a long day teaching yoga and then running the kids around after school, this is one of my first choices as it means less time between getting in the door and filling everyone up! The raspberry dressing is a great fit for most salad dishes and if maple syrup isn’t to your tastes then it can be swapped out in equal measure with any other natural sweetener!
- 1 cup puy lentils
- Pink Himalayan salt
- 2 cup kale
- 50 g raspberries
- 1 lemon
- Apple cider vinegar
- Maple syrup
- Olive oil
- 1 cup pre-cooked artichoke
- 1 red onion
- 1/2 sun-dried tomatoes
- It’s always best to soak puy lentils before you use them. Upwards of four hours will do the trick but if you want to leave them soaking in the fridge overnight then that’s great too. Once your lentils have been soaked, boil them in a pan with two cups of water and a dash of salt.
- As soon as this pan is heating up, chuck your kale into a separate pan with three cups of water and boil.
- Next, in a jug or mixing bowl take your raspberries and blend them with one teaspoon of lemon juice, two teaspoons of apple cider vinegar, two tablespoons of maple syrup, one tablespoon of olive oil and two tablespoons of water. Sieve this mixture and place in the fridge for now.
- After approximately 10 – 15 minutes your kale and lentils should be cooked.
- So the next step is to transfer the kale into cold water to cool down and then drain the lentils before returning to the pan (with the heat turned off).
- Finely dice your red onion and mix with half a cup of sun-dried tomatoes into the pan of lentils.
- Once the kale is cooled it can also be added into the pan with the lentils, onion and sun-dried tomatoes.
- Your meal is now ready to serve so spoon onto two plates, drain the artichokes before you add them and finally take your raspberry dressing from the fridge to drip on as required.