Lentil & Flying Rocket Salad


300gr lentils, soaked overnight, boiled until tender, approx 20mins (sieve excess water)

200gr rocket, washed

15 cherry tomatoes, washed and halved

1 avocado, peeled and chopped into cubes

1 carrot, washed and grated

10 black olives, pitted

2 spring onions, finely chopped

fresh basil leaves, roughly chopped

Himalayan rock salt, ground black pepper, extra virgin olive oil, balsamic vinegar


First, in a small bowl mix a good dollop of olive oil, some salt and the basil leaves. Leave aside.

Then, in a big bowl, put the chopped spring onions first, then the rocket leaves, olives and cherry tomatoes.

Add the grated carrot.

Add the lentils and a little salt and pepper, to taste.

Season the salad with the olive oil dressing. Add some balsamic vinegar and mix it all well.

Serve on a salad plate and decorate with the avocado cubes.

And you’re flying!



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