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Summer Kale, Lentil & Chickpea Salad

Summer Kale, Lentil & Chickpea Salad

Recipe by Julie Le Clerc

Summer Kale, Lentil & Chickpea Salad

Serves 6

Dressing:
1 Tbsp Julie Le Clerc balsamic honey mustard    
2 Tbsp Giusti white label balsamic vinegar    
¼ cup Salvagno extra virgin olive oil (EVO)      
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 baby kale
325g jar El Navarrico chickpeas , drained and rinsed
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.

 

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