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Spinach and lentil salad
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Prep Time:
10 minutes
Cook Time:
Total Time:
10 minutes
Wholesome spinach and lentil dish, ideal for quick weeknight meals.
Ingredients:
  • 1/2 bunch silverbeet (about 7 leaves)
  • 1 small red capsicum, halved and seeded
  • 1 small red onion, peeled and halved
  • 1 white nectarine, halved and stone removed
  • 400g can brown lentils, rinsed and drained
  • 20.00 ml chopped dill or lemon thyme leaves
  • 27.30 gm olive oil
  • 2 tsp white wine vinegar
  • 5.90 gm Dijon mustard
  • Pinch brown sugar
Instructions:
  • Remove white stalks from the silverbeet. Using a food processor with the large flat slicer blade, set thickness to 4.5 and process the silverbeet leaves. Transfer to a bowl. Adjust the width setting to 3 and slice the capsicum, then add to the silverbeet bowl.
  • Set the blade to 2. Slice the onion into thin half moons and combine in the bowl with the silverbeet. Cut the nectarine into thin wedges.
  • Prepare the dressing by whisking all the ingredients in a small jug or bowl. Season with salt and pepper, then add the lentils and herbs to the salad. Drizzle the dressing over the salad and toss gently to combine. Serve and enjoy.

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