This is the time of the year when it almost feels like winter but I still want to dream of hot summer days, iced lattes and ice-cream, so to fool myself I try to eat as many yummy salads as possible - but I like mine to really fill me up and give me lots of energy to keep me going all day, especially when I am working at Lele's and I am on my feet all day!
So here is my new fav salad that I want to share with you.
1 bag of kale
1 Small broccoli
1 Can of chickpeas
1 Teaspoon of paprika
1 Teaspoon of salt
1 Teaspoon of maple syrup
1 Teaspoon of nutmeg
1 handful of sesame seeds
1 handful of pomegranate seeds
1 cup of lentils
2 sprigs of fresh rosemary
1 tin of chopped tomato
1 clove of garlic
In a hot frying pan cook the kale for about 5 minutes (wash and rinse before), just to get it crispy with one tablespoon of oil and a pinch of salt, do the same to cook the broccoli. Then do the same to roast 1 tomato, cut it in half first, and add paprika and nutmeg and pinch of salt. It should be ready in a few minutes - you want to have the outside crispy and the inside tender and juicy. Cook one cup of lentils with the tin of chopped tomatoes, adding the rosemary, one tablespoon of salt, paprika and garlic. Let it cook at a low heat, adding water whenever is necessary. I usually cook the lentils for about 25 minutes and add some water at least 3 times. Meanwhile roast some chickpeas in the oven for 15 minutes at 160 degrees, season them with 2 tablespoons of olive oil, one teaspoon of paprika, one teaspoon of maple syrup and a pinch of salt, add a pinch of nutmeg too. Once all your ingredients are ready, plate your salad, and season with a squeeze of lemon and a splash of olive oil.
Enjoy warm or cold the next day, it will make a yummy packed lunch!
Don't forget to share your recipes with us using @leles_london and #LelesRecipes.
And don't forget the most important thing; add a little love to all your recipes - it's the most important ingredient.
Hope you are having a great week so far!