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Need to give your liver some extra care? This classic JSHealth liver-loving salad has had a refresh! We’ve added lentils to boost the protein and fibre count, whilst parsley, pine nuts and capers add a dose of freshness and crunch. The layers of flavour and texture come together beautifully with a silky dijon maple dressing. This is the ultimate entertaining salad to share with loved ones, and pairs perfectly with your protein of choice. Alternatively, use this one for meal prep as it stores incredibly well in the fridge.
Time to cook: 25
Serves: 4-6, as a side
Ingredients:
- 1 cup pearl couscous, or quinoa for gluten-free
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 bunch broccolini, cut into thirds
- ½ cup (75g) frozen peas
- 1 400g (14.1oz) tin lentils, drained & rinsed
- 3 spring onions, finely sliced
- ¼ bunch parsley, leaves & stems finely chopped
- 3 tbsp pumpkin seeds, toasted
- 3 tbsp pinenuts, toasted
- 2 tbsp baby capers
- 1 lemon, zested
- 100g (3.5oz) feta, crumbled
For the dressing:
- 2 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 heaped tbsp Dijon mustard
- 1 tbsp maple syrup, optional
Method:
Cook the pearl couscous as per the packet instructions. We like to cook ours in vegetable stock. Once cooked, remove from the heat and drizzle with a little extra virgin olive oil. Fluff the couscous with a fork to prevent the pearls from sticking together.
Whilst the couscous is cooking, heat 1 tbsp extra virgin olive oil in a non-stick fry pan over a medium-high heat. Add the garlic to the pan and sauté for 2 minutes. Add in the broccolini and frozen peas and season with sea salt and black pepper. Sauté for 5 minutes.
To make the dressing, whisk together all of the ingredients in a small bowl or jar.
To serve, combine the couscous, lentils, spring onions, parsley, broccolini, peas, pumpkin seeds, pinenuts and capers in a large mixing bowl. Grate the lemon zest over the top before pouring over the dressing. Crumble the feta on top and toss until well combined.
Keep stored in an airtight container in the fridge for up to 3 days.
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