Low Carb On the Go by Sandra Stupning

Author:Sandra Stupning
Language: eng
Format: epub
ISBN: 9780241375334
Publisher: Dorling Kindersley Ltd

OUR TIP – if you fancy experimenting with kimchi a bit, add a sweet element, perhaps in the form of some puréed apple or pear.

Kimchi

Beluga lentil salad

with feta

50g (13/4oz) beluga lentils

1 tbsp coconut oil

1 shallot, finely diced

2 tsp tomato purée

1 tbsp cider vinegar

60g (2oz) broccoli florets

60g (2oz) fennel, thinly sliced

1 spring onion, root discarded and white finely sliced

grated zest of 1 organic lemon

3 tbsp soy sauce

pinch of ground star anise

pinch of ground cumin

salt and freshly ground black pepper

1 tsp goji berries

1 pecan nut

1 small sundried tomato

30g (1oz) feta

2 sprigs of coriander

Cover the beluga lentils with water in a bowl and leave to soak for 12 hours, ideally overnight. Drain the lentils in a sieve and rinse with water.

Heat the coconut oil in a small pan and sauté the shallots. Add the lentils plus the tomato purée and stir everything together. Deglaze with the cider vinegar and 31/2 tablespoons of water and leave to simmer for 15 minutes. Add the broccoli, fennel, and spring onion and top up with 60–100ml (2–31/2fl oz) water. Simmer for a further 10 minutes, until the lentils are just cooked.

Stir the lemon zest, soy sauce, star anise, cumin, and some salt and pepper into the lentils. Finely chop the goji berries, pecans, and dried tomato and stir these in, too. Remove the pan from the heat and leave the lentil salad to cool down. Transfer to a jar and seal. Pack the feta and coriander in a separate container and store this in the fridge with the salad until ready to serve.

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