Ingredients
Scale
Salad Ingredients
- 400g can brown lentils, drained and rinsed
- 2 tbsp chopped dill
- ½ cup walnuts, raw or lightly toasted to your liking
- ½ cup halved cherry tomatoes
- 250g low fat ricotta (or cottage cheese or goat cheese if preferred)
- 4 spring onions thinly sliced
- 250g baby spinach
Dressing Ingredients
- 1 tbsp wholegrain mustard seeds
- 1 tbsp lemon juice
- 1 tbsp olive oil
Instructions
Method:
- Combine the spring onion, dill and lentils in a serving bowl
- Add half of the ricotta and gently mix through
- Add the spinach leaves, cherry tomatoes and the remaining ricotta
- Prepare the dressing by whisking the mustard, lemon juice and oil
- Dress the salad and top with walnuts
Notes
CCA’s recipes are not tailored to individual requirements. Please review recipes to ensure they are appropriate for you from an IBD and broader diet perspective. If you think the consumption of certain foods leads to uncomfortable digestive or other symptoms, please speak to your health care professional. Consider connecting with a specialist GutSmart Dietitian and/or Psychologist.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Diet: Vegetarian