I usually take my Sunday off, to go out and find new cafes&restaurants in the city and come home after sunset. I like to take my time and enjoy the city by foot so in the morning I need to energize myself (and my man as well) with a big bowl of salad. But I don't want to give it too much attention so I always end up by making a salad from leftovers, cleaning the fridge on this occasion.
This Sunday we had some leftovers lentils, red rice and grilled Brussels sprouts and the salad was gorgeous, both looking and tasting.
The red cabbage was already chopped, as I tend to keep big batches of chopped veggies in the fridge so that way I can make a salad no matter what. And same story with the dressings but I'll give you a few tips and tricks about this in another post.
Till then, this salad is worth sharing: such great flavors, textures and not too much fuss!
For the salad
For the dressing
If you don't already have the grilled brussel sprouts, start by heating the grill and cook them until they become a bit soft.
In a bowl, place the lentils and rice, add a bit of oil, salt, pepper and garlic powder and mix them well. Put aside.
Take another bowl, a larger one and put all the veggies in it. Mix and set aside.
Now you can prepare the dressing and don't forget to check the brussel sprouts in the meantime. Mix the tahini paste with lemon juice. stir well until it becomes hard. Add the water and mix. It will become white and liquid. Add the rest of the dressing ingredients and stir well.
Take the brussel sprouts off the grill and place them on a plate. Prepare each bowl by placing the fresh veggies first, then 2-3 tablespoons of the rice and lentil mix on top of them. Sprinkle some pomegranate seeds and hazelnuts and add a good layer of dressing.