Lentil salad with kale and blood orange

Name: Lentil salad with kale and blood orange
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp mixed seeds; 2 tbsp tahini (sesame paste); 1 blood oranges; 300 g broccoli; 100 g washed, prepared kale; 1 tbsp olive oil; 200 g lentils; a little pepper; ¾ tsp salt

Total: 40 min. | Active: 40 min.

vegan, lactose-free, gluten-free

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With spring just around the corner and blood orange season still in full swing, I've had to come up with all kinds of ways to use this beautiful fruit before it disappears again for another year. There are all manner of sweet blood orange recipes out there, but this flavour takes on a whole new dimension in the context of a savoury dish. This salad is made up of simple ingredients which all come into their own and combine to create a healthy, hearty and tasty dish.

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Ingredients

for 4 person

Lentils
200 g	lentils (brown or green)
1 ½ litre	water, boiling

Salad
1 tbsp	olive oil with garlic
100 g	washed, prepared kale, sliced
300 g	broccoli, cut into florets
2 tbsp	tahini (sesame paste)
1	blood orange, use only the juice
¾ tsp	salt
a little	pepper
1 tbsp	mixed seeds

How it's done

Lentils

Cook the lentils (uncovered) in the water for approx. 20 mins. until just soft, drain and set aside.

Salad

Heat the oil in a wide pan, sauté the kale and broccoli for approx. 5 mins., transfer to a bowl, allow to cool slightly. Mix in the lentils. Combine the tahini with the orange juice, season. Add the dressing to the salad, mix well. Garnish with the seeds.

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