back to cookbook
Cucumber Ribbon and Pulse Salad
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 Tbsp butter
- 1 small Red onion (finely chopped)
- 1 ½ cups le puy Lentils
- 2 ½ cups chicken stock
- 1 lemon (juiced)
- 1 garlic clove (crushed)
- 2 Tbsps olive oil
- flat-leaf parsley
- 4 Beef (or salad tomatoes, skinned cored and diced)
- ½ cup shelled Pistachio (roughly sliced)
- 1 small Cucumber
- salt
- peppers
back to cookbook
print shopping list
Preparation steps
1.
Cook the onions in a pan with the butter until soft
2.
Add the lentils the pan and cover with the chicken stock and bring to the boil and simmer for 15-20 minutes until just tender.
3.
Drain, and then toss with the lemon juice, garlic and 2 tbsp olive oil and season. Cool and place in fridge.
4.
Add the tomatoes and pistachio nuts to the lentils and transfer to a serving platter.
5.
Using a mandolin or vegetable peeler, thinly slice the cucumber lengthways, and arrange on top.
Related Recipes
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Tags
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week