Ingredients
- 6 tbsp cooked legumes, I used lentils but it can also be butter beans, chickpeas, black beans, etc
- 6 cherry tomatoes, cut in 4 or 1 large tomato
- 1/2 avocado
- 1 roasted piquillo pepper cut in cubes or 1/2 raw red pepper in small cubes
- rocket or watercress to add freshness to the legumes or it can also be baby spinach and sprouts
- 1/3 cucumber in slices and in half or red onion in cubes, very little
Notes
With the legumes that are so earthy it's good to have fresh elements in the salad like cucumber, peppers, cherry tomatoes and even red onion. I advice that you don't choose light green leaves because they tend to be very watery and their taste is lost with the strength of flavour from the legumes. Also if you're cooking the legumes yourself, cook them until they are al dente, not as much as you would if you were to purée them.
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