Healthy spinach, artichoke and hazelnut salad recipe

Libby Limon BSc NT mBANT / Jan 25, 2017

It may be mid-winter, but salads can still be a great way to top up on immune boosting veggies and keep the lurgies away. This recipe contains 3 of your ‘5-a-day’. They are also so quick to throw together, so it's nice and simple and easy too.

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Prep time: 5 mins

Serves one

Ingredients

  • 1tbsp olive oil
  • Juice of ½ a lemon
  • 1/ tin lentils vert (drained)
  • ½ apple (finely sliced)
  • 50g baby spinach
  • ½ tin artichoke hearts (drained)
  • 10 hazelnuts (chopped)
  • Sea salt and black pepper
  • 50g authentic sheep and goat’s halloumi (sliced)

Method

  1. In a dry frying pan, grill the halloumi slices for a minute or two on each side until starting to colour.
  2. Meanwhile, in a saucepan place the lentils, olive oil, lemon juice. Mix together, stir over a high heat for 30-60sec until warmed through.
  3. In a bowl, toss the lentils with all the other ingredients, season to taste and then serve by topping with the grilled halloumi slices.

For more delicious and healthy recipes, download the free Simple Everyday Wellbeing Guide by VITL's nutritionist, Libby Limon.