Lentil and Raspberry Salad with Pak Choi and Wild Garlic
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- 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.
Recipe courtesy of A Gypsy in the Kitchen
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