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Chicory and Lentil Salad

This chicory and lentil salad is a quick, nourishing dish that’s as vibrant as it is satisfying. It’s packed with plant-based protein & fibre, providing a delicious balance of earthy & tangy flavours. Serve this salad as a light vegan main dish on a slice of toasted sourdough for an easy, wholesome lunch, or as a colourful salad alongside grilled chicken, pork or fish. It’s ready in just a few minutes, so it’s perfect for busy weekdays, casual gatherings, or picnics & trips.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tin 400g brown lentils, drained and rinsed
  • 1 chicory endive, thinly sliced
  • 4 spring onions thinly sliced
  • 1 clove garlic minced
  • 1 Tbsp extra-virgin olive oil
  • 2 Tbsp apple cider vinegar
  • Salt and freshly ground black pepper to taste
  • 2 Tbsp chopped fresh parsley leaves

Method
 

  1. Place the drained lentils in a large mixing bowl.
  2. Add the sliced chicory and spring onions.
  3. In a small bowl, whisk together the olive oil, apple cider vinegar and minced garlic.
  4. Pour the dressing over the lentils and vegetables, then toss well to coat.
  5. Season generously with salt and pepper, and fold in the chopped parsley.
  6. For the best flavour, let the salad rest for about 10 minutes before serving.