Courtesy/Erin Gleeson This recipe serves four to six.

“I like my salads to be more filling and ‘meaty’, so I use more chopped vegetables and sometimes even cooked ingredients as well,” writes Erin Gleeson in her book The Forest Feast.

“All of (my salads) can be served at room temperature, which means that they are easy to make ahead and keep in the fridge for a weeknight dinner, or when getting ready for a party.

Gleeson also notes, “Canned lentils work great (for this salad), but if you make your own, boil them like pasta on low to avoid them turning to mush. This filling salad is tossed with sun-dried tomatoes, purple cabbage, cherry tomatoes and dried cranberries.”

The dressing keeps in the fridge for at least one week. Before using it, bring it to room temperature.

1. To be quick, use canned (lentils). If from scratch, follow package instructions.

2. If using dry red lentils, they can get mushy easily, so I cook them on medium-low for 15-20 min. until al dente, then strain like pasta and cool

3. Mix lentils with sun-dried tomatoes, cranberries and halved cherry tomatoes. Spread over shredded cabbage and dress with Lemon-Mustard Vinaigrette.

Lemon-Mustard Vinaigrette

1. (Combine all ingredients and) shake it, baby!

Ingredients

Salad

• 2 cup (400 g) cooked lentils
• 1/2 cup (30 g) sun-dried toma-toes
• 1/2 cup (64 g) dried cranberries
• 1 cup (150 g) halved cherry tomatoes
• 2 cup (140 g) shredded purple cabbage

Lemon-Mustard Vinaigrette

• 3/4 cup (180 ml) olive oil
• 1/4 cup (60 ml) lemon juice
• 2 tbsp Dijon mustard
• 2 tsp maple syrup

Recipe adapted from The Forest Feast by Erin Gleeson (Stewart, Tabori & Chang, 2014)

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