Picture for A summer-proof salad

A summer-proof salad

The trick with a summer proof salad is to pick crunchy vegetables. Avoid leaves at all costs! Here's a recipe which will go the distance, keeping it's texture and taste.

Ingredients
Serves 4

50g cooked puy lentils
50g brown rice
1 carrot, peeled and diced
1 broccoli stalk, diced
1/2 courgette, diced
1 spring onion, sliced
100g radishes, quartered
50g peas
A handful parsley, coriander & mint
1 tbsp capers
1 clove garlic
1 lemon, zested
100g roasted hazelnuts
1 tbsp olive oil
Salt and pepper

This salad has a super simple method, and doesn't take much time at all. Hallelujah!

Put your brown rice and lentils on to boil in some vegetable stock, they should both take around 20-25 minutes to cook. In the meantime, chop all of the vegetables and add to a large mixing bowl with the capers, garlic, lemon zest, and oil.

In a frying pan, toast the hazelnuts for a few minutes until they start to brown. Remove from the heat and then add to the salad. Once the rice and lentils are cooked and cooled, add to everytihng else and then season with salt and pepper to your own taste.

The perfect summer salad, ready to go to wherever you want to take it.


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