6 oz (175 g) sprouted lentils
1 bunch watercress, trimmed, chopped
2 oranges, peeled, segmented, all with pith removed
2 tomatoes, deseeded and diced
1/4 head Chinese leaves, shredded
1 bunch watercress, trimmed, chopped
2 oranges, peeled, segmented, all with pith removed
2 tomatoes, deseeded and diced
1/4 head Chinese leaves, shredded
Dressing:
1 tbsp olive oil
1 clove garlic, peeled and crushed
large pinch turmeric
1 tsp fresh grated root ginger
grated rind and juice of 1 lemon
10 black olives, stoned
1 clove garlic, peeled and crushed
large pinch turmeric
1 tsp fresh grated root ginger
grated rind and juice of 1 lemon
10 black olives, stoned
method
1. Place the lentils, watercress, orange segments, tomatoes and Chinese leaves in a large bowl and mix well.
2. For the dressing heat the oil in a pan and fry the garlic and turmeric for 3 minutes.
3. Add the ginger and lemon rind and juice and simmer for 30 seconds.
4. Pour over the salad with the olives and toss to coat. Serve immediately.
2. For the dressing heat the oil in a pan and fry the garlic and turmeric for 3 minutes.
3. Add the ginger and lemon rind and juice and simmer for 30 seconds.
4. Pour over the salad with the olives and toss to coat. Serve immediately.
serving amount
serves 4
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