Coronation Red Lentil Salad

 

Serves 6

 

INGREDIENTS
 

2 cups IMBO Red Lentils 

½ cup sultanas 

6 tbsp mayonnaise 

2 tsp curry powder 

2 tbsp chutney 

1 tbsp lemon juice 

Salt and pepper, to season
Toasted nuts, to garnish 

Coriander, to garnish

 

METHOD

  1. Rinse and add the IMBO Red Lentils and 4 cups of water to a medium pot. Cover and bring to the boil over a medium-high heat. Reduce the heat and allow to simmer for about 25-30 minutes until just soft. Add the sultanas and simmer for 1 more minute before draining the lentils and sultanas.

  2. In a large bowl, whisk together the mayonnaise, curry powder, chutney and lemon juice. Season to taste with salt and pepper and loosen with 1-2 tablespoons of water for a runny consistency.

  3. Fold the lentils and sultanas through the curry sauce until well coated. 

  4. Spoon the coronation lentil salad into a serving bowl. Garnish the with toasted nuts and fresh coriander sprigs and serve at a braai along with chicken sosaties and dressed gem lettuce. Serve and ENJOY!


 

Hearty 3-Bean Salad

 

Serves 6-8

 

INGREDIENTS
 

2 cups IMBO White Kidney Beans, soaked overnight 

1 tin red kidney beans, drained

2 cups fresh green beans  

¼ cup red onion, thinly sliced 

2 tbsp chopped parsley, plus extra for garnish

6 tbsp olive oil

2 tbsp apple cider vinegar

1 tsp honey

Salt and pepper, to season 

 

METHOD
 

  1. Drain and rinse the soaked IMBO White Kidney Beans. Place them into a medium pot and cover in water. Bring to the boil, reduce the heat and allow to simmer until the beans are just tender, about 30-40 minutes. Drain and pat dry.

  2. Fill another pot halfway with water and bring to the boil. Slice the green beans in thirds and place them into the boiling water for 3-5 minutes. Drain the tender beans in a colander and run under cold water for a minute. Pat dry with paper towel.

  3. In a large mixing bowl, combine the cooked white kidney beans, red kidney beans and fresh green beans. Add the red onion and parsley and stir to combine.

  4.  In a small jar with lid, blend the olive oil, apple cider vinegar and honey. Season to taste with salt and pepper and pour the dressing over the beans. Toss to coat, cover the bowl and refrigerate for 2 hours.

  5. Spoon the dressed 3-bean salad into a serving bowl, garnish with parsley and serve at a braai with chops and roasted vine tomatoes and ENJOY!

 

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