Fresh, tasty and filling salad that takes only couple of minutes to make.Recommended:when the chemo treatments have endedPlease note that this salad is not recommended during your chemo treatment. Its very aromatic ingredients may upset your stomach, and also because all the vegetables are raw.
Wash your vegetables thoroughly.Cook lentils in boiling water, flavoured with 2 bay leaves, until soft and drain. Lentils usually cook way before you finish making the salad.
Cut celery stalk lengthwise in half and then chop into around 2-3mm thick slices.Slice carrot with a potato peeler into ribbons and cut any long ribbons in half.Roughly chop parsley, cut chicory leaves across in half and finely chop onion.
For the dressing: in a little bowl whisk 1 teaspoon of lemon juice with 2 teaspoons of extra virgin olive oil until well combined and season it with salt.
Mix all vegetables and chopped parsley in a bowl, pour the dressing all over and mix well again, making sure the vegetables are nicely dressed.Serve with cooked, warm lentils in the middle.
Notes
Dressing is what really brings all flavours come together. Make sure you stir it well to the salad.Lentils will cook much quicker if you soak them first, 3 or 4 hours should be enough, but there’s no need to soak them over night