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!
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
1 tbsp extra virgin olive oil
1 tsp balsamic vinegar
pinch of salt and pepper
1 Mix dressing ingredients. Set aside.
2 Combine salad ingredients in a bowl. Drizzle with dressing.