A vibrant warm legume and citrus salad, combining red lentils, chickpeas, cannellini beans, and fresh citrus segments, dressed with a spiced honey vinaigrette. Perfectly balanced with arugula, toasted pumpkin seeds, and a hint of smoked paprika for a fresh and hearty dish.
Ingredients (serves 4):
- For the salad:
- 150 g red lentils
- 150 g cooked chickpeas
- 150 g cooked cannellini beans
- 1 orange (peeled and segmented)
- 1 pink grapefruit (peeled and segmented)
- 50 g fresh arugula
- 2 tbsp toasted pumpkin seeds
- 1 spring onion, thinly sliced
- For the vinaigrette:
- 3 tbsp extra virgin olive oil
- 1 tbsp honey (preferably acacia)
- 1 tsp whole grain mustard
- 1 tsp freshly grated ginger
- Juice of half a lemon
- A pinch of smoked paprika
- Salt and pepper to taste
Preparation:
- Cook the lentils: Rinse them under running water and boil them in salted water for about 15 minutes, until tender but not mushy. Drain and let cool slightly.
- Prepare the citrus fruits: Peel the orange and grapefruit, removing the white pith, and cut into segments. Reserve any juice that escapes during this process.
- Make the vinaigrette: In a small bowl, whisk together the olive oil, honey, mustard, ginger, lemon juice, and a tablespoon of the reserved citrus juice. Add a pinch of smoked paprika, salt, and pepper, and mix well.
- Assemble the salad: In a large bowl, combine the warm lentils, chickpeas, cannellini beans, citrus segments, arugula, and spring onion. Pour the vinaigrette over the top and gently toss to combine.
- Serve: Transfer the salad to a serving dish and sprinkle with toasted pumpkin seeds. Serve warm or at room temperature.
Suggestions:
Add a crispy touch with whole-grain bread chips or enhance the dish with crumbled feta cheese.
Enjoy your meal!
