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For the dressing

Nutrition: per serving

  • kcal400
    low
  • fat19g
  • saturates4g
  • carbs24g
  • sugars13g
  • fibre9g
  • protein30g
  • salt3.7g

Method

  • step 1

    Combine the salad ingredients in a large mixing bowl. To make the dressing, whisk together the ingredients with 1 tbsp water and some seasoning. Pour the dressing over the salad and stir well to combine.

Recipe from Good Food magazine, November 2012

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Comments, questions and tips (4)

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Overall rating

A star rating of 5 out of 5.3 ratings

jbodman

A star rating of 5 out of 5.

I have made this several times, such a quick and tasty lunch! I used pre-packed shredded ham hock.

icingonthefairycake

really lovely lunch, decided to warm through (without cooking the veg) added the dressing, parsley and left over gammon when warmed, also had a poached egg on top, will be getting made more often

catie74

I used dried lentils and cooking added the diced carrot and celery to the cooking lentils towards then end. Lovely recipe and a welcome packed lunch for all members of the family

suekeating

A star rating of 5 out of 5.

Makes a great and filling lunch. Has become one of my regulars - very tangy, enjoyable and transports well!

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