Do you need to give your liver some extra care? JSHalth’s classic liver-loving salad has been updated! We’ve added lentils to boost the protein and fiber intake, while parsley, pine nuts and capers add a dose of freshness and crunch. Layers of flavor and texture come together beautifully with this silky maple Dijon sauce. This is the perfect entertaining salad to share with your loved ones, and pairs perfectly with your protein of choice. Alternatively, use it for meal prep because it stores incredibly well in the refrigerator.
Time to cook: 25
Serves: 4-6, as a side
Ingredients:
- 1 cup pearl couscous, or gluten-free quinoa
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 package broccolini, cut into quarters
- Half a cup (75 g) of frozen peas
- 1 400 g (14.1 oz) lentils, drained and rinsed
- 3 green onions, cut into thin slices
- ¼ bunch of parsley, leaves and stems finely chopped
- 3 tablespoons of toasted pumpkin seeds
- 3 tablespoons of toasted pine nuts
- 2 tablespoons of baby growth
- 1 lemon, grated
- 100 grams (3.5 ounces) feta cheese, crumbled
For the seasoning:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup, optional
road:
Cook pearl couscous according to package instructions. We love cooking our food in vegetable broth. After it is cooked, remove it from the heat and drizzle a little extra virgin olive oil on it. Turn the couscous with a fork so that the couscous does not stick together.
While couscous is cooking, heat 1 tablespoon extra virgin olive oil in a nonstick skillet over medium-high heat. Add garlic to the pan and sauté for 2 minutes. Add the broccolini and frozen peas and season with sea salt and black pepper. Fry for 5 minutes.
To prepare the sauce, mix all ingredients together in a bowl or small bowl.
To serve, combine couscous, lentils, green onions, parsley, broccolini, peas, pumpkin seeds, pine nuts and capers in a large mixing bowl. Grate the lemon peel on top before pouring the sauce over it. Crumble the feta cheese on top and stir until well combined.
Store in an airtight container in the refrigerator for up to 3 days.