A simple, but interesting and delicious salad which uses a range of fresh local vegetables, there are a lot of ingredients but none are hard to come by, feel free to substitute ingredients you think will go.
An impressive side dish to a dinner spread or serve as a stand-alone vegetarian/ vegan meal. If doing this I would double the lentils to make it more substantial.
Some useful tips :
- When making a salad like this I find it helps to either season and dress all the ingredients separately or at the end once everything is mixed. This will ensure they are all balanced and seasoned just right.
- With the kale if it’s a little older or tougher the earlier you massage in the dressing the more tender it will become. This is a good leaf to take for lunch as it doesn’t become soggy like other salad leaves.
- Adding lemon to the apple straight away is important to stop it oxidizing and turning brown.