Pulse and Bean Salad Pot
Serves 4 // Easy / Preparation Time: 20 minutes
Ingredients:
60g quinoa
60g lentils
50g sweet potato
100g peppers
60g red onion
100g tomatoes
100g lettuce
40g spinach
1/4 red cabbage
100g mixed beans
For the Vinaigrette:
10ml extra virgin olive oil
100ml rapeseed oil
40g Dijon mustard
10ml vinegar
Method:
Cook the quinoa and lentils per packet instructions, ensuring to rinse with cold water before boiling.
Preheat the oven to 180C.
Dice the sweet potato, place on a baking sheet and drizzle with oil before roasting in the oven for 30 minutes.
Dice the peppers, onion and tomatoes and set aside.
Wash the lettuce, spinach and cabbage. Chop the cabbage and spinach and shred the cabbage.
Rinse the mixed beans and place in a large bowl.
For the vinaigrette: mix the olive and rapeseed oil, mustard and vinegar together. Add salt if needed.
Combine all the ingredients into the one bowl and pour the vinaigrette over. Mix well until combined.
Distribute evenly into pots and enjoy!
