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Jack Monroe’s Lentil, Bean And Kale Salad Recipe

Ingredients

• (Serves 4 for lunch)
• 100g dried brown or green lentils
• 100g dried black-eyed or haricot beans
• 8 sun-dried tomatoes, chopped
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• A handful of black olives, chopped
• A fistful of parsley, torn
• 80g kale, chopped
• For the dressing:
• 1 fat clove of garlic, minced
• 1 fresh red chilli, deseeded and finely chopped
• 130ml olive oil
• 1 lemon, zested and juiced

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