This vibrant lentil and spinach salad bursts with crisp apples, plump raisins, crunchy walnuts, and wholesome carbs from wholegrain Basmati rice and lentils. It's a nutritious, flavor-packed dish that's as satisfying as it is healthy—we're already craving seconds!
Juicy apples add a delightful fruity twist, making this salad perfect as a hearty main course or versatile side dish.
Read also: Nice and Light Zucchini Carpaccio Recipe
Ingredients
Serves 4
- 2 packs of Tilda Steamed Wholegrain Basmati or Tilda Steamed Wholegrain Basmati Rice & Quinoa
- 150 g cooked Puy lentils
- 100 g baby spinach
- 8 sun-dried tomatoes in oil, finely chopped
- 2 apples, diced
- 4 tbsp walnuts, halved
- 2 tbsp raisins
- 60 g goat cheese, cubed
For the dressing
- 2 tbsp olive oil
- 4 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 2 tbsp honey
- A pinch of chili flakes
- Salt and pepper to taste
Preparation Method
- Prepare the rice by tearing open the package about 2 cm and heating it upright in the microwave at 800W for 2 minutes. Let it cool.
- Combine the rice, lentils, and baby spinach in a large bowl. Mix well.
- Add the sun-dried tomatoes, diced apples, walnuts, raisins, and goat cheese.
- Whisk together the olive oil, soy sauce, balsamic vinegar, and honey for the dressing. Season with salt, pepper, and chili flakes.
- Drizzle the dressing over the salad and toss gently before serving.
Recipe and image: Tilda
