Gill Meller takes the #OrganicUnboxed challenge

As part of our #OrganicUnboxed campaign, food writer and River Cottage chef Gill Meller has created a delicious raw vegan salad to coincide with the Veganuary campaign. Thank you to Abel & Cole and Biona Organic is provided the ingredients for this tasty recipe. 

Gill Meller’s Raw kale, apple, lentil and mushroom salad
Serves 2-3
For the salad: 
200g kale
150g Shiitake mushrooms
2 medium Cox’s apples
2 handfuls of sprouted lentils
For the dressing:
¼ clove of garlic, grated
3 tbsp olive oil
Zest of ½ lemon
Juice of ½ a lemon
1 tbsp Cider Vinegar
Freshly ground salt and pepper
2 heaped tsps Tahini
2 tsp unrefined caster or granulated sugar
1 handful of chopped dill
- Wash kale, tear off of the stalks and place in a serving bowl.
- Whisk together the ingredients for the dressing.
- Pour ¾ of the dressing over the kale and massage in.
- Remove stalks from mushrooms and slice. Sprinkle onto kale.
- Core and slice apples and sprinkle onto kale..
- Toss the salad and sprinkle over the sprouted lentils.
- Spoon the rest of the dressing over the salad.
- Season with salt and pepper and finish with a trickle of olive oil, the dill and a final squeeze of lemon juice.

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