Rainbow Salad Recipe

With the weather still reasonably OK, there's still time for salads. This hearty lunch or side dish is fairly robust though and the addition of root veg and lentils is a definite nod to autumn.

We love nutrient dense watercress at any time of year, and in this quick rainbow salad its health benefits are amplified by a colourful array of vegetables full of antioxidants. The lentils add protein and fibre, while avocado and extra virgin olive oil offer healthy monounsaturated fats. Topped with beautiful jewel bright pomegranate seeds and parsley, it's filled with antioxidants, perfect for warding off colds as the weather turns.  Food medicine is the best!

Ultimate Rainbow Salad


2 vacuum-packed cooked beetroot
1 yellow pepper
2 medium carrots
1 tin of green lentils (400g)
85g (1 bag) watercress
50g feta cheese
1 pomegranate
2 tbsp fresh parsley
1 avocado

For the dressing:

2 tbsp apple cider vinegar
1 tbsp honey
3 tbsp olive oil
Pinch of salt


1. Slice the beetroot and yellow pepper into fine matchsticks and grate the carrot.

2. Drain the tin of lentils and combine with the vegetables in a large salad bowl.

3. To prepare the dressing, whisk together the apple cider vinegar, olive oil, honey and salt.

4. Pour the dressing into the bowl of sliced vegetables and lentils and toss so all ingredients are coated in the dressing.  Gently toss the watercress through the salad.

5. Cut the avocado in half, twist and remove the stone. Cut into slices and arrange on top of the salad, then crumble the feta cheese over and sprinkle over the parsley.

6. Cut the pomegranate in half and tap the back with a wooden spoon while holding it over the bowl to release the seeds, sprinkling them on top to finish the salad.  Serve immediately.

Recipe courtesy of www.watercress.co.uk

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