This is a delicious lunch or dinner salad made using arugula, crunchy local carrots, an orange cumin maple vinaigrette, cilantro and crunchy pistachios. The marinated lentils are grounding and a wonderful source of plant protein, iron and folate which is important for vegans and vegetarians. With sunny days peeking through amongst the cold, having this as an option in between the soups and stews is quite refreshing.

 

Ingredients (serves 4):
6 handful of arugulas (Wadson’s and Windy Bank!)
4 medium carrots, sliced thinly
1 handful of other greens
1 bunch of cilantro
¼ red onion, chopped finely
¼ cup lightly toasted pistachios or pumpkin seeds
2 medjool dates, chopped
1 ½ cup cooked black lentils (soak for 2 hours, rinse well and then cook as per the package)

 

For the Vinaigrette:
3 tbsp. olive oil
1 tbsp. maple or honey
1 lime, juices
1 orange, zest and juice
2 tbsp. ACV
1 tbsp. cumin seeds
1 tsp. ground cumin
½ tsp. sea salt

 

Directions:
Whisk the vinaigrette together and toss in the lentils. Allow to marinate whilst you prep the other ingredients. Once you arugula is rinsed, cilantro and carrots chopped, toss with the marinated lentils. Serve the pistachios on top!

 

Sarah Wight is a qualified Nutritional Therapist. Follow her on instagram at swnutrition.bm