Jan 10, 2017

Anchor & Den Recipe: Green Lentil and Roasted Grape Salad

The New Year represents new beginnings and a fresh start. At Anchor & Den, we know that a healthy diet is a priority for many in the month of January – therefore we thought we would share with you the recipe of one of the most nutritious options on our menu, the popular Green Lentil and Roasted Grape Salad.
The fusion of unexpected raw vegetables and fruits such as jicama, onion, plum and pomegranate perfectly complement the simplicity of the dish. Plus the unique combination of the various ingredients also gives this salad an edge and we love how every bite is a flavourful surprise.
Make sure to swing by Anchor & Den soon to check it out – it is definitely a wholesome dish to help you stay on track with your healthy New Year’s resolutions!
Green lentils – 3 oz.
Grapes – 1 oz.
Pomegranate – 2 oz.
Plum – 1 oz.
Onion – 1 oz.
Jicama – 1 oz.
Watercress – 3 oz.
Spinach – 1 oz.
Lime juice, olive oil and salt & pepper for the vinaigrette – 1 oz.
Cook the lentils in a vegetable stock by putting the water to boil then letting it simmer for 12-14 minutes.
While the lentils are cooking, roast the grapes in the oven at 350 degrees Fahrenheit for 10 minutes. Make sure to season the grapes with salt and pepper before.
Prepare the jicama ‘julienne’ and keep them raw to retain their freshness and crunch.
The lime vinaigrette is an emulsion made from the freshly squeezed lime juice, olive oil and salt and pepper.
Once the lentils are cooked, drain and let them cool.
Add the roasted grapes, jicama and lime vinaigrette. Toss all the ingredients together, along with the onion, watercress, spinach, pomegranates and pieces of plum.

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