Lentil and Raspberry Salad with Pak Choi and Wild Garlic
The earthy lentils and fragrant pak choi compliment the sweet raspberries in this stunning recipe from A Gypsy in the Kitchen.
Cook the lentils and set them aside (approx. 45 minutes or according to packet instructions).
Create a cream with the lime juice and balsamic vinegar.
Melt the coconut oil and sear the pak choi in this for a couple of minutes. Add the wild garlic.
Put everything on the plate – first the pak choi, then the lentils, a bit of pepper and lastly the raspberries and a sprinkle of sunflowers seeds.
Pour the emulsion of vinegar and lime on top.