Lentil and Raspberry Salad with Pak Choi and Wild Garlic

A Gypsy in the Kitchen
Woman holding a plate of Lentil and Raspberry Salad with Pak Choi and Wild Garlic (only hands and body visible)

The earthy lentils and fragrant pak choi compliment the sweet raspberries in this stunning recipe from A Gypsy in the Kitchen.

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  • 60 g raspberries
  • 1 pak choi, divided into leaves
  • 200 g brown lentils
  • 2 leaves wild garlic, chopped
  • handful sunflower seeds, toasted
  • juice of 1 lime
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon coconut oil
  • freshly ground pink pepper


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.


Additional notes

Recipe courtesy of A Gypsy in the Kitchen

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