Sprouted Lentil Salad with balsamic honey dressing

I’ve been eating this every second day for a while now and it’s still not getting old.

Sprouted Lentil Salad with balsamic honey dressing

  • Fresh rocket leaves
  • Sprouted lentils
  • Beet root, chopped into thin strips
  • Butternut, sliced with a peeler into thin strips
  • Strawberries, chopped
  • Sugar snap peas/ green beans/ baby aubergines*
  • Buckwheat* optional for added protein

*For non-raw: The aubergines are nice to roast with a honey/balsamic/olive oil/ red wine sauce drizzled over. Allow to cool before adding to the salad.


  • Balsamic vinegar – 3 tbsp
  • Honey – 1 tsp
  • Olive oil – 2 tbsp
  1. To sprout the lentils is very simple – you don’t even need a sprouter. I use small brown lentils (whole) that I buy in bulk from Atlas Trading. I put them in a bowl, covered in lots of water overnight. In the morning I pour them into the collander, rinse them and let them stand for the day. By lunch/ evening they have started to sprout, depending how hot it is.
  2. Mix the sauce together in a cup and toss into everything except beetroot.
  3. Add the beet right at the last minute so it doesn’t bleed everywhere.

His & hers version

I like a nice light salad for supper, but my poor brother is hungrier. So we have the his and hers version: I have the salad with rocket, he has it with pasta.


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