Caramelised Pear & Lentil Salad
"Lentils are what we like to call 'natures internal toothbrush,' and are a vital ingredient to help clear and clean the gut." Tash x
Ingredients4tbsp olive oil
1tbsp agave syrup
1tbsp balsamic vinegar
1 ripe pear, quartered and cored
30g Puy lentils
1 vine of baby tomatoes
20g walnuts, soaked for 30 minutes, drained and broken into pieces
2 spring onions, thinly sliced diagonally
1 red chilli, thinly sliced diagonally
Juice of ½ lemon
60g rocket leaves
- Place 2 tablespoons of the olive oil with the agave syrup and balsamic vinegar in a shallow pan, before adding the pear, and cover the pan with a lid halfway. Simmer for 30 minutes, or until the pear is caramelised all over. Check the pan to make sure there’s enough liquid, adding water a tablespoon at a time if needed.
- Meanwhile, place the Puy lentils in a pan, cover them with plenty of cold water, bring to the boil, then simmer for 20-25 minutes, until al dente; cook for a bit longer if you prefer them softer. Drain and set to one side.
- Preheat the oven to 160°C/325°F/Gas Mark 3. Place the tomatoes, still on their vine, on a baking tray and bake for around 15 minutes, or until the skins softens and starts to split.
- Put the walnuts, spring onions and chilli in a bowl, before adding the lentils, the remaining olive oil and the lemon juice, and toss everything together gently.
- To serve, arrange the rocket leaves on 2 plates, then pile the lentil salad on top, and place the pear and vine tomatoes at the very top.
My first book Eat with Your Body In Mind, The Alkaline Way, is like a little bible for those wanting to clean up their diet and start eating more alkaline based foods. There is a whole section at the beginning to introduce you to the ethos with nutritional tips, larder lists, and all sorts - this is then followed by over 100 completely delicious and most importantly FUN recipes. Diets are boring and tend not to work, this is all about lifestyle.