What a week! It's
always a bit stressful and overwhelming going back to work after a
long holiday. I was even lucky just to have a four day working week
due to the bank holiday, but now feel quite drained anyway. Well,
I'll get used to it again.
I didn't want to
leave you hanging because of this and wanted to post a quick weekday
meal, quite suitable as a work lunch actually. I've been fond of the
fresh garden peas again lately, as they are in season and have been
adding them here and there. So I also added them to this lentil salad
with lettuce, cashew nuts, tomatoes and a yogurt dressing. Simple but
very good!
Here is my recipe.
Ingredients
½ cup puy lentils
1 tbsp vegetable
stock powder
Handful of fresh
peas in pods
4 baby gem lettuce
100 g cashew nuts
100 g tomatoes
Yogurt dressing
with Greek yogurt, herbs and olive oil
Method
Make the dressing
by mixing the ingredients.
Cook the lentils
with the added vegetable stock powder.
Remove the peas
from the pods and slice the lettuce and tomatoes.
Combine the
ingredients and serve with the dressing.
Enjoy!
Your VegHog
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