Sweet, sour, spicy sprouted lentil and crispy noodle salad
Description
A colourful, protein-packed salad with crunchy air-fried noodles, sprouted lentils, heritage tomatoes and toasted almonds to finish.
Ingredients
- 150g/5½oz sprouted green lentils (or brown, or both)
- 400g tin cannellini or haricot beans, drained
- 400g tin black beans, drained
- ¼ small red cabbage, finely sliced
- 2 medium heritage tomatoes (ideally different colours), roughly chopped
- 1 medium persian cucumber, sliced into 1cm/½in-thick half moons
- 2 spring onions, finely sliced
- 1 tsp kashmiri chilli oil
- 4 tbsp persian sour plum pulp (made from 100g/3½oz sour persian plums soaked in hot water for a couple of hours)
- 1 heaped tsp toasted cumin seeds, lightly crushed
- ½ lemon, juice only
- 1 tsp honey
- 2 generous tbsp extra virgin olive oil
- handful fresh flatleaf parsley, roughly torn
- 1 tbsp vegetable oil
- 100g/3½oz pack instant noodles
- handful toasted almonds, roughly chopped
Directions
- Put the sprouted lentils, cannellini beans, black beans, red cabbage, tomatoes, cucumbers and spring onions into a bowl. Pour over the Kashmiri chilli oil, sour plum pulp, cumin, lemon juice, honey, extra virgin olive oil and parsley. Stir well and season with salt.
- Drizzle the vegetable oil over the instant noodles and cook in an air fryer at 200C for 4 minutes to crisp them up. Remove the noodles from the air fryer and chop them roughly.
- Stir the crispy noodles through the salad and scatter over the toasted almonds. Serve immediately.
