Rainbow salad with grains

This raw salad is made for hot days 🥗☀️🕶…

Prep | 10 mins

Serves | 4

Mindfulness Factors | quick & easy | healthy – part of your ‘5 a day’ | plant-based | vegan | 10 minute meal

INGREDIENTS

1x 400g tin of cooked lentils, rinsed and drained

1x red pepper, sliced

1x green pepper, sliced

1x orange, peeled & segmented

3x cooked beetroots, sliced

Watermelon, 5 slices of

1x green apple, sliced

1x vegan mozzarella ball

Dressing:

3tbsp light olive oil

1tbsp freshly-squeezed lemon juice (or red wine vinegar)

1tsp Dijon mustard

METHOD

After preparing the vegetables, whisk the dressing ingredients in a small bowl and set aside. Place the lentils in the bottom of a shallow serving bowl and arrange the vegetables around the bowl as follows: beetroot, red pepper, watermelon, apple, green pepper then orange. Place the mozzarella in the middle to finish. Serve alongside a simple green salad and big hunks of bread to mop the dressing. I hope you enjoy and let me know if you make it x

Copyright (c) misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire 🚜 🐮 🐑

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