High-protein lentil tabbouleh salad
Give your lunch a protein-packed upgrade. This high-protein, high-fibre lentil tabbouleh is packed with fresh herbs, cavolo nero and topped with crunchy walnuts and roasted edamame
Ingredients
- 100g dried puy lentils
- ½ large cucumber
- 100g cherry tomatoes
- 50g cavolo nero
- 10g mint leaves
- 10g parsley
- 4 spring onions
- Juice of ½ lemon
- 2 tbsp olive oil
- 2 tbsp H&B Walnuts & Roasted Edamame Topper
- Salt and black pepper, to season
| Per | Serving |
|---|---|
| Energy (kcal) | 201 kcal |
| Fat | 10g |
| of which saturates | 1g |
| Carbohydrates | 19g |
| of which sugars | 3g |
| Fibre | 3g |
| Protein | 9g |
Method
Step 1
Cook the puy lentils according to the packet instructions. Drain well and leave to cool completely.
Step 2
Meanwhile, dice the cucumber and cherry tomatoes and add them to a large mixing bowl.
Step 3
Remove the tough stalks from the cavolo nero, finely slice the leaves and add to the bowl with the chopped mint, parsley and sliced spring onions.
Step 4
Add the cooled lentils, lemon juice and olive oil. Season with salt and black pepper, then toss until everything is evenly coated.
Step 5
Finish with the H&B Walnuts & Roasted Edamame Topper just before serving for a delicious nutty crunch and extra texture.
