Steamed Lentil Salad with Dulse, Pecans and Olives
We do not shy away from heating and cooking some foods if it makes sense and eases digestion. Yet, bear in mind that there is a huuuuuuuge difference between cooking something for hours on high heat or buying pre-cooked tinned food and choosing to cook the freshest food lightly, just for few minutes. In the latter end of the spectrum the freshness and vitality is palatable.
Today we are gently cooking sprouted lentils. It makes them more palatable and easier to digest and much move versatile in recipes.
This salad is a winner and perfect for the final winter months. Equally vibrant and warming. Nourishing and energising. Just try it.
Steamed Sprout Salad with Dulse, Pecans & Olives
- 2 medium side carrots
- 30g of soaked dulse
- 1 fennel
- juice of 1/2 lemon
- 2 TBLS of extra virgin olive oil
- 6-8 large green olives
- small handful of pecan halves
- optional: drizzle of truffle infused olive oil & seaweed sprinkles of your choice
- For gently cooked sprouts:
- 100g of lentil or bean sprouts (we love mung-bean)
- 1/2inch of fresh chilli
- 4 TBLS of coconut aminos
- 1 clove of garlic
- 1 TBLS of coconut oil
- pinch of salt
- 1 TBLS of brown rice vinegar
Preheat a pan on a medium heat with a tablespoon of coconut oil. Add finely minced garlic and chilli and let it brown for a a few moments. Add sprouts, coconut aminos, salt and vinegar. Cover the pan and cook on the lowest heat for 3-5 minutes stirring occasionally.
In the meantime, wash and peel the carrots and make carrot ribbons using a vegetable peeler. Use the same technique with the fennel. Alternatively, just chop the fennel finely. Place the veggies in a big bowl, mix in lemon juice and olive oil and a pinch of salt. Add soaked, drained and finely chopped dulse, pitted green olives, pecan halves. Lastly, add warm sprouts on top. Drizzle with truffle infused olive oil and seaweed sprinkles. It’s the bomb!