Spring Vegetable Salad w Brown Rice & Lentils

I’ve recreated an avocado and grain salad eaten on a recent holiday in the UK. The salad’s made with layers of lentils and brown rice, a few green vegetables and seeds. Instead of brown rice, you could substitute an ancient grain combo.

Health benefits:

·       Avocados are nutrient rich: one-quarter (40 grams) is 40 calories, contains 6 grams of fat, and almost 3 grams of fibre and carbohydrates, and a great source of vitamins.

·       Avocados fats are healthy and help keep you satiated, which means your brain receives a signal to turn off your appetite. Eating healthy fat slows the breakdown of carbs, which keeps sugar levels stable.

SPRING VEGETABLE SALAD w BROWN RICE & LENTILS

PB

1 cup (200 g) cooked brown rice

400 g tin of lentils

handful of spinach

1 Persian cucumber, sliced

1 shallot, sliced

handful of podded young broad beans or edamame

1 avocado, sliced

110 g vegan feta

2 tbsp (28 g) pepitas seeds, toasted

handful of parsley, roughly chopped

flaky salt

extra virgin olive oil

1 lime juice

Layer the salad ingredients to a platter, add a pinch of flaky salt, drizzles of extra virgin olive oil and a squeeze of lime juice over the salad.