Look how vibrant and pretty this salad is! It will certainly brighten up any grey day and bring back wonderful memories of those long summer days that we tend to miss at this time of year. As much as I adore autumn, we barely had a summer in the UK and if I can catch a snippet of the sunshine in my food then what’s not to love?
Salads for me are an all round year staple, colder temperatures doesn’t make me avoid them like the plague until summer blesses us with its presence again. With endless possibilities, there is no way that I will ever get bored of them. I will happily argue the point home that salads are not boring or rabbit food because they can be as wholesome, satisfying and delicious as you make them. A simple blend of your favourite ingredients and voila, your nourishing and healthy salad is born!
- 2 cups rocket
- 1 1/2 cup of cooked green lentils
- Half an avocado
- 1/3 cup chopped mango
- 1/4 cup French Brie
- Pomegranate seeds to sprinkle
- Pomegranate juice to dress the salad
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Prepare and chop all of the salad ingredients.
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Simply assemble the all of the ingredients on a plate or in a large bowl.
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Using a wooden spoon, hit the pomegranate half on the skin side down to release the seeds and sprinkle over the salad.
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Squeeze the pomegranate juice over the salad for a simple dressing or drizzle over your personal favourite.
If you’re a cheese fan like me then you will love a decent cheese board as a treat, perhaps with a cheeky glass of wine with a gathering of friends. When creating a cheese board in our house French Brie always makes an appearance, I think it’s the melty texture that I love and it feels like the posher equivalent to goat’s cheese. While doing the weekly grocery shop a few weeks ago, I thought I would treat myself to some French Brie and it was pretty hard not to eat it all in one go.
A bit definitely goes a long way where brie is concerned and it adds a lovely flavour when sprinkled on top of meals like feta cheese. Mainly I eat my brie on a cheese board with fruit, chutney and crackers but recently I’ve looked at new ways to enjoy one of my favourite cheeses like on top of this salad. Now that I’ve learnt how to use it in different ways I won’t be waiting for the annual Christmas cheese board to feast on it anymore.
I recently got into a habit of having salads for lunch. This one looks great and I can prepare it a night in advance and take to work in a box.
Absolutely, you can easily store a batch in the fridge. 🙂
Oh this looks really lovely! I love Brie and have recently tried adding pommegranates with salads and cous cous, lovely combination. I think Boursin seems to be our ‘special occasion’ cheese, or perhaps the Castello pineapple ring…and I think a fresh, home made vibrant soup always brightens up my duller days.
I love Boursin! I agree, a delicious soup is a great way to brighten up a dull winter day.
Interesting and vibrant salads are such a great thing to eat. I love putting pomegranate and mango in mine, but have never combined with cheese, thanks!
It’s an interesting combo, but it really works! 🙂
I do love a good cheese board, but only if I order it at a restaurant or have it round a friend’s house. There’s no way I’d be able to eat without restraint on my own at home hehe! I love brie and pairing it with mango sounds delicious!
Ha! Yes, having all that cheese in the fridge is rather tempting!
Oh what beautiful colours – perfect for brightening up any grey day. Not keen on Brie but those pomegranates would go down a treat x
Thanks, Helen! Pomegranates are always a nice addition to salads.
Looks so fresh, easy and delicious 😀
Thanks Nadia!
I’m not a fan of salad, although this does look like a nice and easy recipe to make
Thanks Hannah, it really is easy!
The recipe looks great. Thanks for sharing. 🙂
Thanks Ana!
I love the pairing of mango and cheese. Never tried that before.
It’s a little ou there, but it really works.