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Corn and Lentil Salad with Apricots


Jan 30th 2012, 11:17

Serves 4

This salad keeps well in the fridge for several days. Make it the night before serving. It’s also idea as a take-to-work lunch.

250ml cracked wheat
125ml whole lentils
1 onion, chopped
1 whole celery, chopped
100g sultanas
100g cherry tomatoes, halved
30ml chopped parsley
30ml chopped coriander
30l chopped mint
60ml olive oil
Salt and freshly ground pepper
1 tin (410 g) Rhodes Apricot Halves in Syrup, drained

Cook the corn and lentils in separate pots until done. Drain and place in a large mixing bowl. Mix the onion, celery, sultanas, cherry tomatoes, parsley, coriander, mint, olive oil, salt and pepper with the corn and lentils. Cut the apricot halves into smaller slices and add to the salad.

* Replace the Rhodes Apricot Halves in Syrup with Rhodes Peach Slices chopped into small pieces.
* Save time and buy tinned lentils. Drain them and rinse under cold water.
* Replace the cracked wheat with Rhodes Chickpeas.

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