This is great vegetarian salad that is perfect for lunch and so healthy. Marinaded artichokes, cucumber, baby cos lettuce, red capsicum, mini Roma tomatoes, walnuts and Spanish Onions, all add a rainbow of colour to the cooked green lentils. Served with a vinaigrette dressing and crusty bread it makes a delicious lunch.

Lentil, Walnut and Vegetable Salad

Ingredients:

• 2 cups cooked green lentils
• 1 medium cucumber, cut lengthwise and then sliced
• 1/2 red capsicum, sliced
• 10 mini Roma tomatoes, quartered
• 1 baby Cos lettuce, washed and leaves torn into small pieces
• 1/2 cup of walnuts, broken into pieces
• 1 Spanish red onion sliced in rings
• 1 cup marinaded artichoke hearts
• 1/4 cup of parsley leaves
• 1/4 cup Extra Virgin Olive oil
• 1/3 cup White Balsamic vinegar
• salt and freshly ground black pepper

Method

1. Place lentils, cucumber, capsicum, tomato, lettuce, artichoke hearts, parsley, onion and walnuts into a large salad bowl
2. Gently toss well to distribute all the vegetables thoroughly
3. Place the white balsamic vinegar into a small bowl.
4. Slowly add the oil, whisking constantly, until combined.
5. Season with salt and pepper, to taste
6. Dress the salad with the vinaigrette dressing
7. Serve with crusty sourdough bread