Bright Fruit and Veg Salad

I like my food bright and beautiful. Food is a matter of presentation as well as taste, as we know. And colourful food usually means lots of fruit and vegetables, which in turn means tons of vitamins and nutrients.

What you see activates the other senses: sweet, tangy, fruity, intense. It tastes heavenly. You smell and taste different flavours and spices. Black Beluga lentils meet turmeric-coloured cauliflower, slices of apple pile on top of bits of avocado and pomegranate seeds and roasted almonds give your salad a bit of a texture.

Lentils are the ideal staple diet to stay fit and lean. The protein content of legumes is usually at least 20% and compared to other foods, their calorie content is relatively low. They are also an important source of zinc, magnesium, iron, vitamin B1 and other B vitamins, and they support our digestion. One portion of legumes covers as much as a third of the recommended daily dosage of dietary fibre. In addition, they contain important phytochemicals like saponins and polyphenols.
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Bright Fruit and Veg Salad

Ingredients:

Ingredients for 2 people:

  • 180g Beluga lentils
  • ¼ head white cauliflower and 1/4 head purple cauliflower (or 1 head white cauliflower, if available)
  • 1 TBSP turmeric
  • 1 tsp cumin, whole seeds
  • 2 TBSP olive oil
  • 1 large, cooked red beet
  • 1 apple
  • 1 avocado
  • 50g spinach and rocket mixture
  • olive oil for frying
  • salt

Toppings:

  • 1 handful hazelnuts
  • ½ pomegranate
  • 1 handful broccoli or radish sprouts

Marinade:

  • juice of half an orange
  • 1-2 tsp tahini to taste
  • 1 tsp dijon mustard
  • 3 TBSP olive oil
  • 2 TBSP white balsamic vinegar
  • 1 tsp honey or maple syrup
  • salt

Preparation:

  1. Heat lightly salted water to cook the lentils (you should double the amount of lentils with water). Once you have a rolling boil, add the lentils and cook them for around 25-30 minutes, until done.
  2. In the meantime, wash the cauliflower florets, put them in a bowl and add olive oil, turmeric, cumin and a pinch of salt. Stir well to cover the florets in the marinade.
  3. Slice the beet and apple to produce around 0,5cm discs. Halve and deseed the avocado and cut into slices. Wash and shake dry the spinach and rocket mixture.
  4. Build a pile from the avocado, apple and beet slices. Fry the cauliflower florets in a frying pan for around 3-4 minutes until golden, then add to the plate around the avocado-apple pile. Also add the lentils and leaves.
  5. Roughly chop the hazelnuts and fry in a dry pan. Deseed the pomegranate. Combine all the ingredients for the marinade.
  6. Drizzle the marinade all over your plate and garnish with pomegranate seeds, hazelnuts and broccoli/radish sprouts. Serve.

 

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