Serves 2 to 4
Step 1: Soften the Leek
In a microwave-safe bowl, combine:
- 1 small leek, halved and thinly sliced
- 1 tablespoon butter or dairy-free spread (e.g. Nuttelex)
- 1 tablespoon water
- ¼ teaspoon citric acid
- ¼ teaspoon salt
- 2 garlic cloves, minced or finely chopped
Microwave on high for 1½ minutes.
🥣 Step 2: Add Base Ingredients
Stir in:
- 1 can (400g) brown lentils, rinsed and drained
- 1 cup SunRice Quick Cook Brown Rice (pre-cooked or microwave pouch)
Microwave for another 1 minute, then let cool slightly.
🥬 Step 3: Add Fresh Ingredients
Once cooled slightly, mix in:
- 1½ sticks celery, sliced lengthwise then thinly chopped
- ¼ cup Italian (flat-leaf) parsley, loosely packed (chop if preferred)
🧴 Step 4: Make the Dressing
In a small bowl, mix:
- 1½ tablespoons sunflower oil or rice bran oil
- 1 tablespoon water
- ¼ teaspoon citric acid
- 1 teaspoon sugar
Pour dressing over the salad and gently fold through until well coated.
