LENTIL, CHICKPEA, AVOCADO & GOATS CHEESE SALAD

FALLING IN LOVE WITH SALAD SERIES RECIPE 13/30 LENTIL, CHICKPEA, AVOCADO & GOATS CHEESE SALAD Serves 4 (6 as a side) Ingredients: 1 cup French lentils, rinsed 400g can chickpeas, drained & rinsed 5 baby cucumbers, cut into long thick strips 1 red capsicum, cut into long thick strips 1 cup cherry tomatoes, halved 6 spring onion, finely sliced 1/2 cup pitted kalamata olives, roughly chopped 1/2 cup mint leaves, finely chopped 1/2 cup dill, finely chopped 100g goats cheese, crumbled 1 avocado, cut into long slices 1/2 cup pine nuts, toasted Sea salt & black pepper Dressing: 1/4 cup extra virgin olive oil 2 tablespoons white wine vinegar 1 teaspoon dijon mustard 1 lemon, juice squeezed Method: 1. Place a medium saucepan of water onto boil. Add the lentils and bring to the boil. Once boiled, turn down to a low simmer and cook for approx. 15 mins. Drain and sit somewhere until cooled. 2. For the dressing: Mix together all ingredients. Season well and adjust to taste. 3. For the salad: In a large bowl, add lentils, chickpeas, cucumbers, capsicum, cherry tomatoes, spring onion, kalamata olives, mint and dill. Add half the dressing to the salad and give it a good toss. Then lay the salad out on a plate or in a bowl, top with goats cheese, avocado slices and toasted pinenuts. Feel free to drizzle the remaining salad dressing over the top. Season well.

Great

% Daily Values based on a 2,000 calorie diet