Papaya, Avocado and Grain Salad

Ingredients

1 cup (200 g) lentils, freekeh & beans superblend, rinsed, drained
1 papaya, seeded, peeled, thinly sliced
150 g kale & baby spinach
1 bunch coriander, leaves picked
1/2 red onion, thinly sliced
250 g baby cucumbers, thinly sliced
200 g Perino tomatoes, halved
2 avocados, stoned, peeled, thinly sliced
1/2 cup (70 g) roasted salted peanuts, chopped
1 tsp Dijon mustard
1/4 cup (60mL) olive oil
2 Tbs rice wine vinegar
3 tsp mirin
3 cm ginger, finely grated

Method

Cook the lentil mixture following packet directions. Refresh under cold running water. Drain well. Transfer to a serving bowl with the papaya, kale mixture, coriander leaves, red onion, cucumbers, tomato and avocado and gently toss to combine. Sprinkle with peanuts.

Place mustard, oil, vinegar, mirin and ginger in a screw-top jar and shake until well combined. Season. Drizzle over salad to serve.

Credits: Coles

Photo Credits: Coles