 A great meal anytime though especially if you are looking at being a bit more healthy, a Meat-Free Monday dish or following Veganuary, this nutritious red cabbage salad with additional protein from seeds, pine nuts and lentils is a must. It has a zingy dressing and a distinctly crunchy bite. This serves two as a delicious and nutritious lunch. Ingredients For the salad 300g red cabbage, cored and shredded 2 large carrots, grated 1 medium onion, finely diced 1 pear (or apple), cored and sliced 2 celery sticks, sliced 100g dried puy lentils* (or 200g pre-cooked) 2 tbsp pine nuts 2 tbsp pumpkin seeds 2tbsp sultanas 1tbs liquid aminos / soy sauce (if using dried puy lentils)* For the dressing 1 tsp clear honey 1 tbsp lemon juice 1/2 tbsp olive oil Salt Pepper Method If using dried puy lentils, rinse the lentils in a sieve then place with 250g of water and the liquid aminos/soy sauce in a saucepan, bring to a boil then cover and simmer for fifteen minutes or until just al dente. The liquid should all have been absorbed by the lentils when cooked, if not drain the excess liquid away. If using tinned lentils tip them into a sieve and leave to drain for 30 minutes, discarding the excess liquid. Whilst the lentils are cooking/draining, prepare all the other ingredients, except the dressing, and add to a large bowl. Mix the dressing ingredients in a small bowl or cup, adding salt and pepper to your taste. When the lentils are cooked let then cool for ten minutes, stirring occasionally, then add the dressing and stir through thoroughly. Pour the lentil and dressing mix over the salad and toss until all ingredients are fully mixed and coated with the dressing. (Recipe by Richard & Paul for For Earth's Sake. Photo by Richard Leighton Hammond)
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