LENTIL SPINACH SALAD Daylight Saving is here heralding the arrival of salad days so take time to try this crunchy, fruity salad with apple, raisins and walnuts combined with spinach and lentils then served with a balsamic and honey dressing
INGREDIENTS: • 1 pack Tilda Steamed Wholegrain Basmati or Tilda Steamed Wholegrain & Quinoa Basmati • 75g cooked puy lentils • 50g baby spinach leaves • 4 sundried tomatoes, in oil chopped
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1 apple cored and sliced 2 tbsp walnut halves 1 tbsp raisins 30g goat’s cheese, diced 1 tbsp olive oil 2 tsp soy sauce Pinch chilli flakes 1 tbsp balsamic vinegar 1 tbsp honey Salt and pepper to taste
Place the rice, lentils and spinach in a bowl together and mix well. Add the sundried tomatoes, apple, walnuts, raisins and goats cheese. Combine the olive oil, soy sauce, balsamic vinegar and honey to make the dressing, season with salt and pepper to taste, add the chilli flakes. Then pour dressing over the salad and mix well before serving.
Recipe courtesy of Tilda Rice
www.southmagazine.co.nz
south | october 2020 | 29
