¾ cup currants
¼ cup capers
1 large spring onion, sliced
1/8 teaspoon white pepper
¼ cup hempseeds
1 tablespoon balsamic vinegar
¾ cup raw almonds,
chopped
1 large lemon, halved
• fresh mint leaves
• lemon wedges
Place the lentils and water in a saucepan, cover, and bring to the boil.
Reduce the heat and simmer for 20–25 minutes, until soft. Drain.
Tip the lentils into a large bowl along with the kale, mint, currants, capers, spring onion, pepper, hempseeds, balsamic vinegar and half of the almonds. Squeeze over the lemon juice and toss to combine.
To serve, place the salad in a serving bowl and scatter over the remaining almonds. Garnish with mint and serve with lemon wedges.
Sophie says: “This is one of those lively, nutrient-dense salads that I often crave for a wholesome dinner. I absolutely love the refreshingly sweet and zesty flavours with the crunchy texture to match. Green lentils, hempseeds, almonds and kale provide fantastic sources of protein, along with a stellar list of other essential nutrients, and pair wonderfully with the currants, capers, mint, lemon and balsamic to create a sensational salad your body will love you for.”
