Blueberry lentil salad
A winning summer salad, packed with alkalinity, vitamin C and antioxidants.
200g dried millet, rinsed and drained
145g dried green lentils, rinsed and drained
1 bay leaf
1 organic red bell pepper, seeded and finely chopped
170g organic blueberries
90ml olive oil
2 tbsp. raw unfiltered apple cider vinegar
2 tbsp. umeboshi plum vinegar (optional)
1/2 tsp dried dill
1/4 tsp dried oregano
freshly ground black pepper
1 bunch watercress
Put the millet in a saucepan and add water to cover and a large pinch of salt. Bring to a boil, reduce the heat, and simmer, uncovered, for about 15 minutes, until the millet is tender but still retains a slight crunch. Remove from heat, drain excess water and set aside to cool.
In another saucepan, combine the lentils and 30ml water. Add the bay leaf and bring to a boil. Reduce the heat and simmer for about 25 minutes, or until the lentils are tender but not mushy . Drain any excess water and set aside to cool.
In a large bowl, combine the mullet and lentils bell pepper and blueberries. in a separate bowl, whisk together the olive oil, vinegars dill, oregano and season with salt and pepper. Pour over the salad and boss to coat. Chop the watercress leaves and about 5cm off the stem. Toss the salad before serving.