- 2 cups cooked grain (author’s choice: bulgur)
- 2 cups finely diced vegetables (author’s choice: shallots, carrots and fennel)
- 2 cups beans or lentils (author’s choice: red lentils)
- 2-3 stalks of leafy greens, chopped fine (author’s choice: lacinato kale)
- 1 heaped handful of chopped fresh herb ( author’s choice: dill)
- 1 handful of toasted nuts or seeds (author’s choice: walnuts)
- 1 handful of dried fruit (author’s choice: currants)
- 1 handful of crumbled soft cheese (author’s choice: sheep’s milk feta)
- ¼ cup oil (author’s choice: extra virgin olive oil)
- ¼ cup acid (author’s choice: a mix of orange juice and apple cider vinegar)
- salt and pepper to taste
- optional: 1-2 tsp ground spices (I used some ground coriander)
Combine the grain, vegetables, lentils, chopped herbs, leafy greens, nuts, dried fruit and cheese in a large bowl. Mix the oil, acid, spices, salt and pepper in a small bowl. Pour mixture over the grain and vegetable mixture and toss to combine. Taste for seasoning and serve.
Our lovely intern is back today from vacation, and I spotted this insanely delicious-looking salad on her desk for lunch today and asked for the recipe. Must.make.asap.
