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Kale and Beluga Lentil Salad with Orange Miso Dressing

Full of green goodness, this nutrient-dense dish is packed with flavour and is guaranteed to convert any sprout sceptic.

Kale and Beluga Lentil Salad with Orange Miso Dressing

Serves 4 as a side

½ cup black beluga lentils, soaked for 12 hours, drained and rinsed
4 large kale leaves, stalks removed
1 tbsp extra virgin olive oil
½ lemon, juice
10 brussels sprouts, shredded thinly
½ cup roasted hazelnuts, roughly chopped

1 large orange, juice only (approximately ⅓ cup juice)
½ lemon, juice only
1 tbsp miso
1 tsp honey
1 tbsp rice vinegar
4 tbsp extra virgin olive oil
1 tsp finely grated ginger root

Place lentils in a saucepan. Cover with 1 cup water and bring to a boil. Simmer for 20 minutes until tender. Drain through a sieve and season. Set aside to cool. Remove the stalks from the kale and tear the leaves into bite-sized pieces.

Place in a large bowl and add the oil, lemon juice and a pinch of salt. Massage the leaves with fingers for several minutes to soften the leaves. Spread on a large salad platter. Scatter over the brussels sprouts. Top with the cool lentils and garnish with hazelnuts.

Place dressing ingredients in a jar and shake well. Drizzle over salad and serve.

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