Happy New Year !!

I hope you all had a fun-filled and happy start to the new year !!

The last few weeks of 2012 saw the silly season in full swing in our household and whilst I had a ball on Monday night with my friends, I think I would be happy to be booze-free for at least a few weeks (I can’t even fathom a whole month of not drinking), lighter food and more home-cooked meals – and thought I’d start the year at least eating healthily.

I think the earthiness of these ingredients makes it a more substantial salad than a green leafy salad – it’s filling and full of goodness that will keep you feeling satiated until it’s time for your next meal. The pomegranate molasses adds a wonderfully rich sweetness to the dressing.

Carolyn’s new year salad of lentils and quinoa with balsamic and pomegranate molasses dressing

Ingredients serves 2

1. handful puy lentils
2. handful of uncooked quinoa
3. 1 cup chicken broth
4. sprig of thyme
5. handful of swiss brown mushrooms, thickly sliced
6. small handful 0f cherry or baby roma tomatoes, halved
7. 1/2 avocado (or 1 if you love them)

For the dressing:

1. 2 tbls balsamic vinegar
2. 4 tbls good extra virgin olive oil
3. 1 tsp pomegranate molassas
4. salt and pepper to taste

Method

1. Cook the lentils and quinoa in the chicken stock and thyme, and simmer for 10-15 minutes until the lentils are tender and the quinoa germ has spiralled out
2. Drain and discard the stem of thyme
3. Let cool slightly then mix together with the mushrooms, tomatoes
4. I add the avocados on top just because I want them to not be too mushy
5. For the dressing, add all ingredients to a jar, and mix well