I am surprised how many people get stumped if they have to prepare a protein rich salad as a main for a vegan when the rest are having a barbecue. Very often it is just a standard green salad and if you are lucky maybe a vegan burger (store bought). There are a variety of beans and grains that offer high quality nutrition and personally think you can even make yummy vegan homemade burgers with a little planning.
This salad is colourful, fresh and absolutely delightful that eating a bowl won’t be that hard!
1 x 400g tin of brown lentils, rinsed and drained well
½ cup sunflower kernels, toasted
1 medium zucchini, sliced thinly
3-4 small radish, sliced thinly
1 red pepper, cored and diced
6-7 spring onion greens, finely chopped
1 tablespoon plus another splash of red wine vinegar
2 tablespoons of extra virgin olive oil
½ teaspoon mustard powder
½ teaspoon garlic powder
Pinch of sugar
Salt and pepper to taste
Pickle the zucchini and radish slices in the red wine vinegar. Sprinkle a few generous pinches of salt and sugar. Mix well and set aside for half an hour.
In a large bowl, combine the lentils, red pepper and spring onions. Drain the pickles and add to the lentil bowl, reserving the liquid to make a vinaigrette.
To the reserved pickling liquid, add the mustard powder, garlic powder and olive oil. Grind pepper, whisk and taste. Adjust seasoning to suit your palate.
Pour in the vinaigrette and mix in the toasted sunflower kernels.
Serve at room temperature.