Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing

Ingredients

• •1 cup Puy lentils, rinsed
• •2¾ cup filtered water
• •1 pinch Sea salt
• •3 whole cooked beetroot
• •2 whole spring onions
• •2 tablespoons hazelnuts
• •1 handful fresh mint
• •1 handful fresh parsley
• •¾ inch fresh ginger
• •6 tablespoons olive oil
• •1 teaspoon Dijon mustard
• •1 tablespoon apple cider vinegar
• •1 pinch sea salt and black pepper

Cooking Instructions

1. 1.

   1. For the lentils, put them in a saucepan, cover with water, bring to a boil the reduce the heat and simmer for about 15-20 minutes, or until all the liquid has evaporated and the lentils are not mushy and still with a bite.

   20 min

2. 2.

   2. As soon as the lentils are cooked transfer them to a large bowl and leave to cool.

   15 min

3. 3.

   3. Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.

   5 min

4. 4.

   4. For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.

   5 min

5. 5.

   5. Drizzle the dressing over the salad and serve.

   2 min