
Vegan rocket and lentil salad with Puy-style lentils, rocket, cherry tomatoes and balsamic vinegar: a fresh, well-seasoned salad with fibre, plant protein and plenty of colour.
You’ll need: chopping board · knife · mixing bowl · sieve
A salad like this is on the table quickly and still doesn't feel like an afterthought. It tastes fresh, savoury and pleasantly well seasoned, without being heavy.
Puy-style lentils → beluga lentils (stay firm and provide a similar amount of protein and fibre) Cherry tomatoes → red pepper (more vitamin C and crunchy freshness) Balsamic vinegar → lemon juice (fresher flavour) Mustard → horseradish rather than tahini made from sesame seeds (a sharp kick with a simple ingredient list)
Mustard is an allergen that must be declared. Raw onion and rocket can sometimes be too sharp for sensitive children; in pregnancy, the salad is generally fine with well-washed veg and hygienically prepared lentils.
Puy-style lentils mainly contain fibre, plant protein and complex carbohydrates. They also contain folate, iron, magnesium and potassium.
Rocket provides vitamin K, some vitamin C and folate. Mustard oil glycosides are also typical – natural plant compounds from the cruciferous family.
Cherry tomatoes contain vitamin C, potassium and carotenoids, especially lycopene. The content varies with variety and ripeness.
Not for everyone: raw onion can cause discomfort with a sensitive stomach, IBS or fructan intolerance. A smaller amount or very fine slicing often helps.
Mustard adds flavour with little effort and, depending on the type, contains some selenium and plant compounds from the mustard seed. The amounts in the dressing are fairly small, though, so its contribution is best kept in perspective.