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40 minutes

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15 minutes

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15 minutes

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2–3 hours

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5–8 minutes

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1 hour

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45 minutes

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15 minutes

Blood orange, red cabbage and lentil salad

Serves 2

Difficulty Easy

Prep Time 10 minutes

Ingredients

1 blood orange, peeled and thinly sliced
1 red cabbage, finely shredded
1 carrot, peeled and grated
1 x 400g can of green or brown lentils, drained and rinsed
seeds of 1 pomegranate (about 200g)
2 T shelled pistachios, roughly chopped
4 T extra virgin olive oil squeeze of juice from an unwaxed lemon
small handful of flat-leaf parsley, finely chopped
a pinch of sea salt and black pepper

Method

1. In a large bowl, combine the orange slices, cabbage, carrot, lentils, pomegranate seeds and pistachios.

2. In a jug, whisk together the olive oil, lemon juice and chopped parsley, then season to taste with salt and pepper.

3. Stir the dressing through the salad until evenly distributed.

Cook's note: Buy pomegranate seeds instead of a whole pomegranate, and shelled pistachios, to save time (and reduce mess in the kitchen).

This is an extract from Easy Speedy Vegan by Katy Beskow. It’s published by Quadrille an imprint of Hardie Grant Publishing. Photography by Luke Albert

Find more vegan recipes here.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Basic cheesecake tray bake

Canederli

Strawberry curd sandwich cookies

Cassoeula

Sensory platter

Orange-and-miso pork fillet

ClemenGold-roasted fennel and leeks

Impossible citrus flan cake

Air-fryer fish cakes

Vegan jam and coconut sponge pudding

Spicy potato and pea wraps

Blood orange, red cabbage and lentil salad

Blood orange, red cabbage and lentil salad

Ingredients

Method