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Recipes > Salads

Variation: Add pieces of tuna, salmon or chicken tossed through it. Serve hot or cold with warm wholemeal pita bread.

1 cup	green lentils, rinse well
1 litre	salt-reduced vegetable stock
1 tsp	ground cumin
1 tsp	ground coriander
1	bay leaf
1 cup	brown basmati rice, rinse well
1 Tbsp	sunflower seeds
3 Tbsp	leek or shallots, finely chopped
1	medium zucchini, diced
1 clove	garlic, crushed
˝ cup	corn kernels
2 tsp	organic lemon zest
	juice of ˝ lemon
1 Tbsp	cold pressed flaxseed oil or extra virgin olive oil
Ľ cup	tzatziki (refer to recipe)

Soak rice in water for 30 minutes before cooking (for improved texture and reduced cooking time).
Then discard water.
Add vegetable stock to a large saucepan and bring to boil.
Add lentils, cumin, coriander and a bay leaf.
Reduce heat and simmer covered for 10 minutes.
Add rice to saucepan, cover and simmer for another 20 minutes, stirring occasionally.
Add more water if needed.
Let stand covered for 10 minutes.
Lightly spray a frying pan with olive oil and place over medium heat.
Add zucchini, garlic, leek and sunflower seeds. Partially cook then add rice and lentil mixture and gently combine.
Remove from heat and add lemon juice, zest and flaxseed oil, then toss through salad.
Serve topped with tzatziki.
Serves 4.

variations: Add grilled chicken, tuna or salmon pieces. Add baked tofu cubes or chickpeas.

1	large sweet potato
2	medium carrots
3	medium potatoes
1	small bunch broccoli
6	mushrooms
2	medium zucchini
3 Tbsp	mixed pepitas (pumpkin seeds), sunflower and sesame seeds


Tahini Dressing
2 Tbsp	tahini
1 Tbsp	low-fat natural yoghurt
2 tsp	lemon juice
pinch	sea salt
2 tsp	raw honey

Preheat oven to 220*C (425*F/Gas 7).
Line a baking tray with baking paper.
Wash and peel vegetables (you can leave skins on if using organic vegetables), cut into bite size pieces.
Place sweet potato, carrots and potatoes on baking tray.
Lightly spray vegetables with olive oil and bake for 20 minutes.
Add broccoli, mushrooms and zucchini and sprinkle with seeds.
Bake for a further 15 minutes, until all vegetables cooked through and golden brown.
Transfer to a bowl.
Mix dressing ingredients together in a small jar and shake until well combined.
When vegetables have cooled, gently toss through tahini dressing.
Serves 4.

variations: Replace egg with 150 g (5ľ oz) grilled chicken breast pieces, tofu or tinned tuna or salmon.

1˝ cups	jasmine rice, rinse well
2 cups	salt-reduced vegetable stock
˝ tsp	ground turmeric
˝ cup	corn kernels (fresh or frozen)
˝ cup	peas (fresh or frozen)
6	cherry tomatoes, halved
2 Tbsp	shallots, finely chopped
handful	fresh herbs, roughly chopped
pinch	sea salt
	juice of ˝ lemon
˝ cup	cashew nuts, raw and unsalted
2	hard boiled eggs, quartered

In a large saucepan add rice, vegetable stock and turmeric.
Place over medium heat and bring to boil.
Reduce heat and simmer covered for 15 minutes until rice is tender and water absorbed.
Add peas and cook for another 3 minutes.
Transfer to a bowl and add lemon juice, herbs, shallots, pinch sea salt, cashews and tomato.
Gently combine all ingredients together then toss through egg quarters.
Serves 4.