Spring salad bowl

Earlier this week I had all the intentions of eating healthily (until my birthday yesterday… where clearly this didn’t happen.) This was my spring salad bowl I had for lunch at work on Tuesday. I really love raw asparagus in salads, it’s the woody, nutty taste and crunch which makes this bowl sing, plus it’s asparagus season!Β 

Ingredients:

Firstly mix together the lentils and the asparagus, cutting the stalks into bite size pieces but leaving the tips as smallish spears.

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Cut up your ham slices and dice your jalapeno and then add this to the bowl along with a good splodge of cottage cheese.

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I was particularly hungry on Tuesday so made some (sort of) croutons to go with my bowl. I use gluten free bread as I find it far less sleep inducing than normal bread but obviously this can be adjusted according to preference. I just toasted the bread and then doused it in some extra virgin olive oil and then chopped it up into croutons.

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All that’s left to do is combine all the salady ingredients and top with your croutons. Numma, filling and delish.

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