Sprouted Lentil and Avocado Salad with Grilled Peppers (Serves 6)
Salad
(150g) 2 Cups Sprouted Lentils
(200g) 1 Medium Onion – Diced
(200g) 2 Medium tomatoes – ...Cubed
(200g) ½ Medium Cucumber – Cubed
(120g) 4 Radishes – Quatered
(90g) 1 Yellow Pepper – Sliced lengthways
(90g) 1 Red Pepper – Sliced lengthways
(80g) 1 Small bunch Rocket
(10g) 1 Small handfull, fresh, flatleaf parsley – finely Chopped
2 Avocados - Sliced
Dressing
50ml Apple Cider Vinegar
20ml Olive oil
1 tbsp Honey
(5g) 1tbsp Cumin
(2.5g) ½tbsp Corriander
(2.5g) ½tbsp Black Pepper
(2.5g) ½tbsp Coarse Salt
• In a dry heavy based pan, cook the peppers until they soften and the skin starts to
char in places.
• Combine the lentils with the onion, cucumber, tomato, radishes and parsley and mix
well.
• Mix in the peppers.
• Using a pestile and mortar grind the cumin, corriander, black pepper and salt until
fine.
• Combine the Apple cider vinegar and olive oil and add the spice mixture.
• Add the dressing to the salad and mix well.
• Arrange a bed of rocket on a serving plate, place the lentil mixture on top and
garnish with avocado.
100g = ± 90kCal
