Lentil Salad with Pumpkin Seeds and Orange Segments

Serves 2

About this recipe

Blood orange brings a wealth of  colour and sweetness to contrast the  bitter celery stalks and tart yoghurt dressing in this recipe.

A beautiful rainbow of colour represents a number of phytonutrients packed in the lentils, rocket leaves and sage. Try this with a soy based yoghurt if you want it completely plant based and the sumac delivers an additional sour note.


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Ingredients

For the lentil salad: 

  • 1 tin Cooked puy lentils, drained 
  • 1 tbsp Olive oil 
  • 1 tbsp Lemon juice 
  • 2 large Sticks of celery -around 100g, cut into roughly 1cm slices 
  • 2 large handfuls of Rocket leaves - around 20g 
  • 2 large Blood oranges, peeled with cut into thin slices  - around 200g 
  • 20g Sage 
  • 1 tbsp Olive oil 
  • 2 tbsp/ 30g Pumpkin seeds 

For the yoghurt base:

  • 150g Natural yoghurt (or vegan alternative)
  • 1 tbsp - 40g Light tahini paste 
  • 1 tbsp Lemon juice 
  • 1/2 tsp Sumac 
  • Salt and pepper
Instructions

In a mixing bowl combine the yoghurt, tahini, lemon juice, sumac, salt and pepper. Mix well before tasting for seasoning and adjusting if necessary. 

In another large bowl, add the drained lentils, rocket and celery along with the olive oil, salt, pepper and lemon juice. Mix well to ensure all the ingredients are well coated in the oil and lemon juice. 

Set a non-stick frying pan on medium-high heat and add 1tbsp olive oil. When hot, add in the sage leaves and fry until crisp – this should take around 5-10 minutes. Remove from the heat and place the leaves on some clean kitchen towel to cool. 

In the same pan, add the pumpkin seeds and toast for a few minutes until just golden. Allow to cool slightly.

Plate up the salad by spreading the yoghurt mixture over the base of a large plate, add the lentil mix over the top and finish with the orange segments, crispy sage and pumpkin seeds.


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