A simple two-step recipe for a Vegan salad!

Stuck in a salad rut? Mix things up with this clever vegan creation with lentils, parsnip and cranberries from David Bez’s new cookbook Salad Love (Quadrille; $29.95) which is full of 260 awesome salad combos. One for every weekday of the year!

Black Lentils, Parsnip and Dried Cranberry Salad

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Ingredients

For the salad

100 g pre-cooked black lentils

2 parsnips, shaved into ribbons with

a vegetable peeler

handful of dried cranberries

handful of pine nuts

bunch of fresh chives, snipped

For the dressing

1 tbsp extra virgin olive oil

1 tsp balsamic vinegar

pinch of salt and pepper

Method

1 Mix dressing ingredients. Set aside.

2 Combine salad ingredients in a bowl. Drizzle with dressing.