Sweet, sour, spicy sprouted lentil and crispy noodle salad
A colourful, protein-packed salad with crunchy air-fried noodles, sprouted lentils, heritage tomatoes and toasted almonds to finish.
Ingredients
- 150g/5½oz sprouted green lentils (or brown, or both)
- 400g tin cannellini or haricot beans, drained
- 400g tin black beans, drained
- ¼ small red cabbage, finely sliced
- 2 medium heritage tomatoes (ideally different colours), roughly chopped
- 1 medium Persian cucumber, sliced into 1cm/½in-thick half moons
- 2 spring onions, finely sliced
- 1 tsp Kashmiri chilli oil
- 4 tbsp Persian sour plum pulp (made from 100g/3½oz sour Persian plums soaked in hot water for a couple of hours)
- 1 heaped tsp toasted cumin seeds, lightly crushed
- ½ lemon, juice only
- 1 tsp honey
- 2 generous tbsp extra virgin olive oil
- handful fresh flatleaf parsley, roughly torn
- 1 tbsp vegetable oil
- 100g/3½oz pack instant noodles
- handful toasted almonds, roughly chopped
Method
Put the sprouted lentils, cannellini beans, black beans, red cabbage, tomatoes, cucumbers and spring onions into a bowl. Pour over the Kashmiri chilli oil, sour plum pulp, cumin, lemon juice, honey, extra virgin olive oil and parsley. Stir well and season with salt.
Drizzle the vegetable oil over the instant noodles and cook in an air fryer at 200C for 4 minutes to crisp them up. Remove the noodles from the air fryer and chop them roughly.
Stir the crispy noodles through the salad and scatter over the toasted almonds. Serve immediately.
