Olive Apple For the vinaigrette

Olive Apple For the vinaigrette

Ingredients:
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon lemon juice

Directions:
Serves 2
Put the lentils and 180ml water in a saucepan over a medium heat, bring to the boil, then
reduce to a simmer for 20–25 minutes until cooked. If needed, drain the lentils, then run
them under cool water. Transfer to a large bowl.
Meanwhile, put the couscous in a saucepan and cover with water. Bring to the boil, reduce
to a simmer and cook for 5–8 minutes until it is tender. Remove from the heat, drain and
rinse under cool water. Add the couscous to the lentils.
Fill a small saucepan halfway with water. Bring to the boil, then add the asparagus. Cook
for 2–3 minutes only, then drain and rinse under cold water. Cut the asparagus into 3cm
lengths and add to the lentils and couscous.
Add the red onion, capers, sultanas, watercress, almonds and cherry tomatoes to the bowl.
Whisk the vinaigrette ingredients together in a small bowl and drizzle over the salad. Toss
together and serve.
ASPARAGUS IS PARTICULARLY HIGH IN A DETOXIFYING COMPOUND CALLED GLUTATHIONE
WHICH HELPS BREAK DOWN FREE RADICALS AND CARCINOGENS IN THE BODY.
CAULIFLOWER, GOJI BERRY AND ALMOND SALAD
WITH TURMERIC DRESSING
As bizarre as this dish sounds, it is unbelievably good and possibly one of my favourites! I
urge you to make it as soon as possible. The dressing is super-versatile and can be used to
drizzle over a load of steamed or roasted vegetables as well.