Superfood box salad | SEASONED

Superfood box salad

19 February 2016

048Ingredients

500g curly kale

500g puy lentils

100g peeled butternut squash, diced

20ml rapeseed oil

salt & freshly ground black pepper

650g beetroot, cooked & cut into wedges

500g smoked mackerel fillet

1 lemon, cut into wedges

80g watercress

60g pumpkin seeds

50g chia seeds

Dressing

40g horseradish, freshly grated

375g low-fat natural yoghurt

40ml lemon juice

15g dill, finely chopped

salt & freshly ground black pepper

Method

  1. Pick and wash kale, steam or boil for four minutes or until tender, refresh in iced water and drain.
  2. Rinse lentils well under cold water, bring pan of water to the boil, add salt and lentils to the boiling water and reduce the heat. Cook for around 20 minutes until lentils are soft. Once cooked, drain in a colander and refresh under cold water before refrigerating.
  3. Roast the butternut squash with rapeseed oil, salt and pepper at 190C for 10 minutes.
  4. For the dressing, mix the horseradish, yoghurt and lemon juice together then add the finely chopped dill.

Conclusion

This is designed as a fast and effective salad whilst on the go or as a ‘grab and go’ snack at a conference. It is rich in Omega-3 and releases energy slowly.

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