END OF WEEK/EMPTY FRIDGE (except for a few sprouts) SALAD

Sprout saladEND OF WEEK SALAD

It never ceases to amaze me how some of the best meals are conjured from leftovers.Fortunately for this salad, I was feeling hungry, creative and had sprouted some green lentils.  These little power packed lentils add a fantastic flavour – a bit like fresh peas and are really easy to sprout at home.  However, I shall post those instructions another time.  Meanwhile on with the lunch:

Ingredients:

  • 1 tablespoon sweet corn
  • 1 tablespoon pineapple chunks
  • 1 handful shredded watercress and lettuce
  • approx 2 inches cucumber, diced
  • 2 tablespoons sprouts
  • 4 black olives
  • 1 beetroot, cubed
  • approx. 1 tablespoon crumbled feta
  • 1 tablespoon flaked almonds
  • good olive oil, cider vinegar, grainy mustard dressing

Method:

Throw all the ingredients except the beetroot and feta into a bowl (oh, reserve a few sprouts and flaked almonds for sprinkling on top)  Toss in dressing and pile onto a plate.  Scatter beetroot on top, followed by the feta and finally a flourish of sprouts and flaked almonds.

For a random selection of ingredients, this was absolutely delicious.

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