Salad with Coconut Dressing

Name: Salad with Coconut Dressing
Yield: 4 servings
Ingredients: 150 g Beluga Or Green lentils; ¼ litre water; 1 pinch Sea salt; 100 ml Single cream; 165 ml coconut milk; 2 tsp ginger; 1 tsp Acacia honey; 1½ tsp Fine lemon zest (Unwaxed); 2 tsp Freshly Squeeze lime juice; ½ tsp Sea salt; 1 pinch Freshly pepper; 1 Romaine lettuce (Torn Into Smaller Pieces); 2 Very Thin Slices Of red peppers; 300 g cantaloupe melons Cubes Or Other Sweet Melon; 1 red onion Cut Into Very Thin Slices; 20 g Fresh ground coriander Leaves; 50 g cashews; 240 g Light Stale Bread

A lovely fresh salad that makes you think of warmer climates. Perfect with steaks cooked on the grill.

Ingredients

150 g Beluga Or Green lentils
¼ litre Water
1 pinch Sea salt
100 ml Single cream
165 ml Coconut milk
2 tsp Ginger
1 tsp Acacia honey
1½ tsp Fine lemon zest (Unwaxed)
2 tsp Freshly Squeeze lime juice
½ tsp Sea salt
1 pinch Freshly pepper
1 Romaine lettuce (Torn Into Smaller Pieces)
2 Very Thin Slices Of red peppers
300 g Cantaloupe melons Cubes Or Other Sweet Melon
1 Red onion Cut Into Very Thin Slices
20 g Fresh ground coriander Leaves
50 g Cashews
240 g Light Stale Bread

Instructions

Step 1

Rinse the lentils well. Put them in a saucepan of salted boiling water. Cover and cook on a low heat for approximately 14 minutes or until they are tender (take care not to boil them dry). Pour the lentils into a sieve and rinse them with cold water.

Step 2

Whip all the ingredients together: cover the coconut dressing and leave in the fridge for at least 15 minutes.

Step 3

Mix the lettuce leaves, peppers, melon, onions and lentils together and put in a large flat dish. Decorate with coriander leaves and the cashew nuts. Serve the coconut dressing for the salad.

Enjoy!