0:15

To Prep

0:25

To Cook

11

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

AVG RATING

( Members)

Rice and lentil salad with kale pesto and salmon

Ingredients
    • Method
    • Notes
    1. Step 1

      Cook rice and lentils in a saucepan of boiling water for 25 minutes or until al dente. Drain. Transfer to a large bowl. Cool.

    2. Step 2

      Meanwhile, cook beans in a steamer basket set over a saucepan of boiling water, covered, for 2-3 minutes or until tender crisp, adding half the kale in last minute of cooking time. Refresh under cold running water. Drain well.

    3. Step 3

      For the pesto, process parmesan, sunflower seeds, half the lemon rind and remaining kale in a small food processor until finely chopped. Add oil, lemon juice and 60ml water. Process until a smooth paste forms, adding remaining water if needed. Season.

    4. Step 4

      Add beans, tomato, steamed kale, remaining rind and half the pesto to rice mixture. Toss to combine. Divide among plates. Top with salmon and remaining pesto.

    Instead of the traditional basil or rocket, this pesto uses kale, which is rich in vitamin C and beta-carotene (Essential for healthy eyes). The kale is teamed with sunflower seed, which contains thiamin and health fats, as well as zingy lemon zest. This delicious and nutrient-packed pesto is brilliant with fish or used as a topping for grilled chicken.

    For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

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