Lentil Curry Salad
Servings – 4
INGREDIENTS
Moth beans – 150 grams
Water – 300 milliliters
Olive oil – 2 tablespoons
Balsamic vinegar – 2 teaspoons
Lemon juice – 1 tablespoon
Honey – 1 teaspoon
Water – 1 litre
Salt – 1/2 teaspoon
Apple – 140 grams
Bell pepper – 50 grams
Onions – 60 grams
Coriander – 3 grams
Mint leaves – 2 grams
Dried cranberries – 1 tablespoon
Lemon zest – 1 teaspoon
Cumin powder – 1/2 teaspoon
Cinnamon powder – 1/4 teaspoon
Curry powder – 1 teaspoon
Salt – 1/2 teaspoon
PREPARATION
1. In a bowl, add 150 grams moth beans, 300 milliliters water and soak for 30 minutes.
2. In a bowl, add 2 tablespoons olive oil, 2 teaspoons balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon honey and mix it well.
3. Take a pressure cooker, add soaked moth beans, 1 litre water, 1/2 teaspoon salt and cover it with lid. Cook until you hear 1 whistle.
4. In a bowl, add boiled moth beans, 50 grams bell pepper, 60 grams onions, apple, 3 grams coriander, 2 grams mint leaves, 1 tablespoon dried cranberries, 1 teaspoon lemon zest, 1/2 teaspoon cumin powder, 1/4 teaspoon cinnamon powder, 1 teaspoon curry powder, 1/2 teaspoon salt, prepared dressing and mix it well.
5. Serve.
Crispy Chickpea Caesar Salad
Servings – 4
INGREDIENTS
White Chickpeas – 200 grams
Water – 500 milliliters
Greek yogurt – 70 grams
Garlic – 1 teaspoon
Dijon mustard – 1 teaspoon
Parmesan cheese – 2 tablespoons
Salt – 1/4 teaspoon
Black pepper – 1/4 teaspoon
Lemon juice – 1 teaspoon
Capers – 2 teaspoons
Salt – 1/2 teaspoon
Water – 700 milliliters
Paprika – 1 1/2 teaspoons
Salt – 1/2 teaspoon
Black pepper – 1/2 teaspoon
Garlic powder – 1/2 teaspoon
Olive oil – 1 tablespoon
Lettuce – 50 grams
Black olives – 2 tablespoons
Green spring onions – 2 tablespoons
Avocado – 100 grams
Parmesan shaving – 20 grams
PREPARATION
1. In a bowl, add 200 grams white chickpeas, 500 milliliters water and soak for overnight.
2. In a bowl, add 70 grams greek yogurt, 1 teaspoon garlic, 1 teaspoon dijon mustard, 2 tablespoons parmesan cheese, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon lemon juice, 2 teaspoon capers and mix it well.
3. Take a pressure cooker, add soaked white chickpeas, 1/2 teaspoon salt, 700 milliliters water and cover it with lid. Cook for 3 – 4 whistles.
4. Open the lid and remove it from heat.
5. Transfer, this into a bowl, add 1 1/2 teaspoons paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1 tablespoon olive oil and mix it well.
6. Transfer, this into a balking tray and preheat the oven to 400°F/200°C. Bake for about 30 minutes.
7. Transfer, this into a bowl, add 50 grams lettuce, 2 tablespoons black olives, 2 tablespoons green spring onions, 100 grams avocado, 20 grams parmesan shaving, prepared dressing and mix it well.
8. Serve.
Healthy Salad With Creamy Almond – Sesame Dressing
Servings – 1
INGREDIENTS
Red kidney beans – 100 grams
Water – 300 milliliters
Almonds – 2 tablespoons
White sesame seeds – 30 grams
Garlic – 1 tablespoon
Olive oil – 1 teaspoon
Chilli flakes – 1 teaspoon
Salt – 1/2 teaspoon
Lemon juice – 1 tablespoon
Water – 60 milliliters
Water – 350 milliliters
Salt – 1/2 teaspoon
Lettuce – 60 grams
Cucumber – 90 grams
Honey – for garnishing
PREPARATION
1. In a bowl, add 100 grams red kidney beans, 300 milliliters water and soak for 6 – 8 hours.
2. In a pan, add 2 tablespoons almonds, 30 grams white sesame seeds and dry roast for 1 – 2 minutes. Remove from heat.
3. In a blender, add 1 tablespoon garlic, 1 teaspoon olive oil, 1 teaspoon chilli flakes, 1/2 teaspoon salt, 1 tablespoon lemon juice and 60 milliliters water. Blend until smooth and keep aside.
4. In a pressure cooker, add soaked red kidney beans, 1/2 teaspoon salt and 350 milliliters water. Cover with lid and cook until you hear 3 – 4 whistles.
5. Open the lid and remove from heat.
6. In a bowl, add boiled red kidney beans, 60 grams lettuce, 90 grams cucumber and prepared dressing. Mix well to combine.
7. Pour into a serving bowl and garnish with honey.
8. Serve.
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