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Lentil and Raspberry Salad with Pak Choi and Wild Garlic

A Gypsy in the Kitchen
  • Serves: 2
  • Preparation: 10
  • Cooking: 50
  • Ready: 60

The earthy lentils and fragrant pak choi compliment the sweet raspberries in this stunning recipe from A Gypsy in the Kitchen.


  • 60 g raspberries
  • 1 pak choi, divided into leaves
  • 200 g brown lentils
  • 2 leaves wild garlic, chopped
  • handful sunflower seeds, toasted
  • juice of 1 lime
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon coconut oil
  • freshly ground pink pepper


Cook the lentils and set them aside (approx. 45 minutes or according to packet instructions).

Create a cream with the lime juice and balsamic vinegar.

Melt the coconut oil and sear the pak choi in this for a couple of minutes. Add the wild garlic.

Put everything on the plate – first the pak choi, then the lentils, a bit of pepper and lastly the raspberries and a sprinkle of sunflowers seeds.

Pour the emulsion of vinegar and lime on top.

Additonal notes

Recipe courtesy of A Gypsy in the Kitchen

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