Rainbow Pulse Salad
This is a GHD all-time gut-loving favourite! Easy to throw together and lasts well in the fridge for a few days. Dress as you need it.
Serves: 4
Prep time: 10 minutes. Cook time: 20 minutes.
Ingredients
1x 400g can organic brown lentils (no added salt), drained and rinsed thoroughly
1x 400g can organic chickpeas (no added salt), drained and rinsed thoroughly
½ cup buckwheat
½ cup tricolour quinoa
2x large garlic cloves, crushed
2x Tablespoon extra-virgin olive oil (EVOO)
1x small red onion, finely diced
1x small red capsicum, finely chopped
½ punnet mini Roma tomatoes, chopped in half
1x Lebanese cucumber, chopped
1x cup pumpkin (any kind)
1x cup red cabbage, chopped
1x cup baby spinach leaves
½ cup fresh herbs (cilantro, parsley, coriander recommended), chopped
¼ avocado, sliced
Lemon dressing:
¼ cup fresh lemon juice (juice of ~2 lemons)
2x Tablespoon extra-virgin olive oil
1x teaspoon seeded mustard
¼ teaspoon sea salt
Freshly ground black pepper, to taste
Method
- Pre-heat oven to 200°C
- Chop pumpkin into small 3cm cubes and place on baking tray in the oven with a drizzle of EVOO for 20 minutes.
- Meanwhile, pre-rinse the grains and boil for 8 minutes together in the same saucepan; rinse with cold water and drain once soft.
- Once the grains and pumpkin are cooked, combine them with the lentils and chickpeas in a large bowl. Add in garlic, onion, capsicum, tomato, cucumber, cabbage, spinach, herbs, avocado, pumpkin and remaining EVOO, then mix together.
- Prepare dressing in a separate bowl. Serve salad and dress as preferred.
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