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Lentil and savoy cabbage salad

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Ingredients for 2 servings:

  • 50 g lentils (pardina lentils)
  • 200 g savoy cabbage, cut into strips
  • 3 spring onions
  • 1 apple
  • 2 tbsp lemon juice
  • 1 tsp mustard
  • 3 tbsp olive oil
  • 1 tsp sugar
  • 1 tbsp sesame seeds, roasted
  • ½ tsp turmeric
  • salt and pepper
  • possibly herbs, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Precook the lentils according to the package instructions, then slice the cabbage, slice the spring onions, and dice the cored apple. Fry the apple in 1 teaspoon of oil for about 5 minutes. Mix the remaining ingredients together to make the dressing. Combine all ingredients and pour the dressing over the top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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