This vegan apple summer salad is a quick, high-protein and high-fiber meal with lentils, fresh fruit, and herbs, ready in minutes and easy to enjoy anytime.
Ingredients
- 200 g/7oz cooked Puy lentils
- 2 JAZZ™ apples 1 ½ diced into small cubes, the remaining ½ and the core juiced for the dressing
- 50 g/2oz pomegranate seeds
- 2 spring onions trimmed and sliced into thin discs
- A handful of fresh mint and fresh parsley
For the dressing
- 2 tbsp olive oil
- 4 tsp apple cider vinegar
- Salt and black pepper
- 1 tsp sugar
Instructions
- Mix all the dressing ingredients together and set aside.
- Put all the salad ingredients into a bowl, toss gently to combine and then pour over the dressing and toss lightly to coat before serving.