A simple, summery salad made with store cupboard ingredients. You can always swap the dried ingredients for tinned or jarred ingredients for fresh, if you have them. Soak the lentils and beans ...

A delightful combination of French lentils, kale, roasted red peppers, and tangy goat cheese tossed in a zippy lemon vinaigrette, this vibrant, 30-minute salad is equally wonderful served warm ...

Then I cooked the lentils, ribboned my kale, and added the almonds back in ... I’ve been mixing up versions of this Gỏi Tôm Bắp Cải salad from recipe developer Tyna Hoang.

Chop the lettuce and kale, and then transfer them into a bowl alongside cubed watermelon and clementine segments. Set aside in the refrigerator to cool. 2. Boil the white quinoa and green lentils ...

Stir the soft garlic into the lentils. Taste and correct seasoning. Bring 3 litres of water to a boil in a large saucepan and season well with salt. Add the kale leaves and cook uncovered until ...

3. Add the lentils and the kale to the dressing. 4. Cut the haloumi into 2cm cubes and fry in the same pan until lightly browned. Add to the salad along with the beetroot and sesame seeds ...

Tyna Hoang’s gỏi tôm bắp cải is a colorful salad of cabbage ... vinegar in the dressing work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge.