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Summer Kale, Lentil and Chickpea Salad

Summer Kale, Lentil and Chickpea Salad

Serves 6

 

DRESSING

1 Tbsp Julie Le Clerc Balsamic Honey Mustard

2 Tbsp Giusti White Label Balsamic

¼ cup Salvagno Organic Extra Virgin Olive Oil

Sea salt and freshly ground black pepper

 

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

 

SALAD

½ cup Sabarot 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

Sea 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.

 

© Julie Le Clerc 2015

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