Ingredients

Method

• 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

Ingredients

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.