Find a delicious hit of antioxidants, protein and fibre in this watercress rainbow salad recipe. It’s loaded with filling lentils, tangy pomegranate, earthy beetroot and creamy avocado. Serves 4.
Ingredients
2 vacuum-packed cooked beetroot
1 yellow pepper
2 medium carrots
1 tin of green lentils (400g)
85g watercress
50g feta cheese
1 pomegranate
2tbsp fresh parsley
1 avocado
For the dressing
2tbsp apple cider vinegar
1tbsp honey
3tbsp olive oil
Pinch of salt
Slice the beetroot and yellow pepper into fine matchsticks and grate the carrot. Drain the tin of lentils and combine with the vegetables in a large salad bowl.
Prepare the dressing by whisking together the apple cider vinegar, olive oil, honey and salt in a bowl.
Pour the dressing into the bowl of sliced vegetables and lentils and toss so all ingredients are coated in the dressing.
Gently toss the watercress through the salad, then crumble the feta cheese on top, followed by the parsley.
Cut the avocado in half, twist and remove the stone. Cut into slices and arrange on top of the salad.
Cut the pomegranate in half and tap the back with a wooden spoon while holding it over the bowl to release the seeds, sprinkle on top to finish the salad.
Each serving contains:
322 calories
15.1g sugar
19g fat
4.9g saturates
1.5g salt
