Im on a bit of a salad kick at the moment - Every dinner this week has been salad. I think they make great dinners as they are easy, light and satisfying without being too heavy.
This one has a lovely interplay of colours and textures, as well as lots of filling legume protein!
1 small sweet potato, diced 1cm cubes
350gms sugar snap peas, cut in half
1/2 red onion, sliced finely
1 punnet mini romas, halved
1 tin champignons, drained and cut in half
1/2 large avocado, diced thick
1 tin lentils
1 tin 5 bean mix
3 tsp chopped garlic
2 tsp seeded mustard
a dash of lemon juice
salt and pepper to taste
macadamia nut oil to drizzle
Boil diced sweet potato until tender. Pour lentils and Bean mix into strainer, pour on the pot contents of the sweet potato. Rinse it all with cold water till sweet potato is cold.
Put everything into a big salad bowl. Add salt, pepper and lemon juice, toss till well mixed. Drizzle with Macadamia nut oil.
Serves 4 as a meal, or 6 as a side salad.
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