Serves 2
Ingredients:
- 8 Brussels Sprouts
- 1 small carrot
- 1/4 cup cashews
- 200g green beans
- 1 can lentils
Dressing:
- 1/4 of a peeled choko
- 1/4 celery stick
- 1 clove garlic
- 4 parsley sprigs
- 1 Tbsp maple syrup
- 1/4 tsp citric acid
- 2 Tbsp water
Method:
- Preheat oven to 200 degrees Celsius (400F)
- Slice the Brussels Sprouts in half vertically and place them cut side down on a baking tray lined with baking paper and a little rice bran oil
- Cook for 25 minutes
- Dice the celery and choko and crush the garlic
- Cook them until softened, in a saucepan with a little rice bran oil …..then cool
- When cool, combine them with the parsley, maple syrup, water and citric acid, and blend to a smooth consistency. Set aside for the dressing
- Cut the carrot into match sticks and the green beans to 2-3 cm pieces and cook (steam, boil, microwave)
- Drain and wash the lentils and add the chopped cashews, green beans, half the carrots and half the dressing
- Stir the dressing through and place this into a bowl
- Top with the remaining carrot, Brussels sprouts and dressing
To Serve:
- Eat this a a stand-alone lunch salad
- Combine it with a suitable meat (chicken, lamb, steak, allowed seafood)
- Serve with an evening meal
