Light, fresh and flavourful, this recipe is great for the table at your summer barbeque. Julie Le Clerc combines Accoceberry espelette wholegrain mustard with a splash of Giusti balsamic vinegar and Salvagno EVO for a delicious dressing.

Serves 6

1 Tbsp Accoceberry Espelette Wholegrain Mustard
2 Tbsp Guisti balsamic vinegar
¼ cup extra virgin olive oil (EVO)
Salt and freshly ground black pepper

Place all ingredients in a small bowl and whisk to combine.

½ cup Puy lentils
150g pack baby kale or super kale
325g jar El Navarrico chickpeas, rinsed and drained
1 avocado, flesh cubed
1/3 cup Sabato semi-dried cherry tomatoes, drained
¼ cup fresh basil leaves, chopped
Salt and freshly ground black pepper

Put lentils in a small saucepan, cover with cold water and bring to a boil. Reduce the heat and simmer for 20 minutes or until the lentils are tender but not mushy. Drain well and set aside to cool.

Place kale in a large bowl. Add the cooled lentils, along with the chickpeas and remaining salad ingredients.

Pour over the dressing, season to taste, toss well and arrange on a serving platter.

Recipe by Julie Le Clerc



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