Superbowl Salad

Not to mislead those looking for NFL junk food delights, we’re not sure a rubble of raw veggies, lentils and quinoa quite cuts it as a nachos / dog side order. It ain’t slaw.

Nah. This is a hearty bowl of superfoods, hence the ridic’ name we’ve given it. Eating this is better suited to playing a sport than watching one we’d say.

For some unknown reason I’ve always been surprised when I enjoy ‘healthy’ food – this was mind blowing.

Vegan business.

30 mins | serves 6ish | easy

Ingredients

1 cup quinoa – red, white, both – your choice!

1 pack pre-cooked puy lentils

1 large carrot

1/4 red cabbage

1/4 savoy cabbage

1/2 red onion

100g tenderstem broccoli

chuffin’ handful edamame beans (frozen’s good)

chuffin’ handful sugar snap peas

small bunch chives

1/2 lemon, juice

vinaigrette

pumpkin, sunflower and sesame seeds

Method

Cook and cool the quinoa, meantime, wash and drain the puy lentils move them to a mixing bowl, add the red onion (very finely diced), the chives and 3/4 vinaigrette and set aside to steep while you chop the rest.

Shred the cabbages very finely, grate the carrot, chop the broccoli really small, slice the sugar snaps and defrost the edamame.

Add the quinoa and all the veg and a sprinkling of seeds to the puy lentils, season well and give it a right old mix.

When your ready to serve up, transfer to a serving bowl, pour on the rest of the dressing, sprinkle many more seeds and give it a squeeze of lemon juice and another grind of pepper or two.

Win.