Lentil, sesame & blood orange salad

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Lentil, sesame & blood orange salad

This salad is quick to whip up, delicious and a vibrant addition to any meal. This can be whipped up in less than 5 minutes and will hold in the fridge for up to 4 days, I like to whip it up on a Sunday and have it a stable in my lunch box salad.

I use honey in this dressing so if you require a vegan version simply substitute the honey for some agave or rice malt syrup :).

1. Boil your lentils in 1 1/2 cup of water for 2 minutes.

2. As they boil prepare your salad dressing by adding all ingredients into a jar and shaking.

3. Once your lentils are cooked, al dente, run them through a colander under a cold tap until cool.

4. Toss through your sultanas, sesame seeds, orange segments, roasted almonds and a few lugs of your dressing.

5. Top with fresh coriander and serve!
* 1 cup red lentils, rinse before cooking
* 1/2 cup golden sultanas
* 1/2 cup roasted almonds
* Segments of 1 blood orange
* Sprinkling of fresh coriander
* For the dressing;
* 1 tbsp honey
* 2 tbsp white wine vinegar
* 4 tbsp olive oil
* Juice of 1/2 blood orange
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