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  • Alastair's healthy and delicious, vegan, gluten free lentil rocket rosemary lemon mushroom salad

The UN has declared 2016 the International Year of Pulses. It's the perfect excuse to fill out a salad with wonderful, protein-packed lentils. I love making simple salads in the summer with some fresh herbs and this recipe is ideal for experimenting with – you can play with the quantities and add almost anything you like.


  • 150 g black lentils (brown or green lentils will also work, red lentils might get a bit soft)
  • 100 g rocket
  • 6 mushrooms
  • 1 lemon
  • 2 sprigs rosemary
  • 2 tbsp olive oil
  • salt and pepper to taste

Here’s how you make it

  1. Cook the lentils according to the instructions on the packet.Lentils-International-Year-of-Pulses-2016-Foodadit
  2. While the lentils are cooking, rinse and drain the rocket and chop the mushrooms and fresh rosemary.Alastair-prepares-ingredients-for-his-healthy,-vegan,-gluten-free-lentil-lemon-rosemary-rocket-mushroom-salad-recipe-Foodadit
  3. Zest the lemon and add it to a small bowl with the olive oil and rosemary.Alastair-prepares-ingredients-for-his-healthy,-vegan,-gluten-free-lentil-lemon-rosemary-rocket-sald-recipe-Foodadit
  4. Once the lentils are ready, you can either rinse and let them cool for a cold salad, or rinse quickly and use them hot.
  5. Mix the lentils, rocket and mushrooms together in a large bowl, and pour over the mixture of rosemary, lemon and oil.Alastair-prepares-vegan-gluten-free-lemon-and-rosemary-salad-dressing-Foodadit
  6. Add the juice of the lemon to the salad and then combine.
  7. Add salt and black pepper to taste, and a drizzle more olive oil if you think it needs it.
  8. Enjoy as a main, side salad or a snack.

diet types

Contributor Alastair Coates

Pictures by Kasia Zacharko
Date Added 02/05/2016
Type Preparation Time 0h 10m Cooking Time 0h 30m Serves 2 main salads or 4 side salads