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Flexitarian bowl: lentil salad with kiwifruit, apple, red cabbage, sunflower seeds, chicken

If you enjoy vegetarian food most of the time but like the flexibility of including a little meat or fish occasionally, then Flexitarian eating could be just what you need. Using meat as a flavouring alongside seeds, legumes and fruit means some wonderful combinations and great nutrition.

Recipe rich in fibre with high vitamin C content. A good source of potassium and a natural source of folate.

Serves 4
Cooks in 20 min.
Difficulty
Recipe appropriate for
Coeliac
Lactose intolerant
Nutrition per serving
Calories402.520%
Fat16.89g24%
Saturates2.95g15%
Protein32.68g65%
Carbs30.07g10%
Sugar10.72g12%
Fibre6.31g21%
Folate33.81μg8%
Potassium847.5mg30%
Vitamin C41.72mg56%
Of an adult’s reference intake
Ingredients Method

Ingredients

  • 400 g cooked (or canned, drained) green lentils
  • 2 Zespri SunGold kiwifruit
  • 1 apple
  • 100 g red cabbage
  • 400 g chicken breast
  • 30 g sunflower seeds
  • 3 sprigs of fresh coriander
  • 2 sprigs fresh parsley
  • olive oil
  • salt

 

For the dressing:

  • 4 tablespoons olive oil
  • Juice of a lime
  • 2 tablespoons soy sauce
  • Seasoning

Method

  1. Season the chicken breast and grill for 5-10 minutes on each side, or until cooked through. Remove, let cool and cut into strips.
  2.  Peel the Zespri kiwifruit and cut into sections. Wash the apple and roughly chop. Grate the cabbage or shred thinly with a sharp knife
  3.  Wash the herbs, pick the leaves and chop them finely. Mix them with the lentils and add 2 tablespoons of oil.
  4.  Mix the soy sauce, lime juice and 2 tablespoons of water. Put the ingredients into 4 bowls and gently mix through the dressing. Check for seasoning and serve.

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