This super speedy meat free lunch was whipped together and enjoyed after a beautiful walk along the estuary in my home town of Kingsbridge.
My husband and I don't get out enough for walks during the week, so we've promised ourselves we'll do it at least twice a week, especially now being out of doors feels so much more enticing thanks to the warm sunshine and signs of spring all around us.
Another thing we've promised ourselves we'll do at least two days a week, is to go meat free.
So this salad is a perfect choice for meat free Monday! We're careful to mix up the veggie protein sources to get as complete a protein as possible, and you can add more protein by grating on some cheese or chopping in some nuts. Dermot also added some chilli flakes to his portion, for an extra kick.
Gluten free pasta - enough for two (or your pasta or choice)
Frozen peas, a handful
Rocket - a large handful
Half an avocado, chopped
Half a tin of green or brown lentils, drained and rinsed
A handful of toasted mixed seeds, we used sesame and sunflower
Handful pitted olives, stones sliced
Extra virgin olive oil - a few tbsps
A squeeze of lemon juice
Sea salt and black pepper to taste
Fresh herbs of your choice, we used chives
Grated cheese, such as Manchego, if you tolerate dairy
Simply boil your pasta, tossing in the frozen peas just before it has finished cooking and return to the boil for a 30 seconds. Drain and add to a serving bowl, along with the other ingredients. Mix well together, season generously, grate over some cheese if you fancy, and enjoy!