CRISPY LENTILS AND GRILLED NECTARINE SALAD - RECIPE IN THE DESCRIPTION

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS -

1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ

Veganize baking - https://bit.ly/3XJBUOE

250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv

The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu

-----------------------------------------------------------------------

CRISPY LENTILS AND GRILLED NECTARINE SALAD
By @gigi_goes_vegan

Recipe:

INGREDIENTS (serves 1-2)

1 x tin brown lentils (240gr drained weight)
2 medium nectarines, sliced
70gr tricolour quinoa
Handful baby spinach
Olive oil

Vinaigrette:
20ml olive oil
Juice of one lemon
1 tbsp maple syrup
1 tsp dijon mustard
1 tsp mixed herbs
½ tsp garlic granules
Pinch of salt

METHOD
Drain the lentils from their stock and place them on a clean kitchen towel. Using kitchen paper or another kitchen towel gently pat them dry, and remove as much moisture as you can.
Air fry at 200C for 10 minutes or until they’re crunchy. If you’re using the oven place them on a baking tin lined up with baking paper and bake for 20-30 minutes (remember to toss them halfway through)
Meanwhile, cook the quinoa according to package instructions.
Heat a griddle pan over a medium heat and generously brush the nectarine slices with some olive oil and a pinch of salt. Griddle for 1-2 mins on each side until charred and caramelised. Remove to a serving platter and chop them into smaller pieces.
Add all the vinaigrette ingredients to a jar and shake or mix until well combined.
Assemble the salad but only add the vinaigrette before serving (otherwise the lentils will turn soggy)