Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing
A hearty and nutritious salad combining earthy Puy lentils with sweet beetroot, crunchy hazelnuts, and fresh herbs, all tossed in a zesty ginger dressing. Perfect as a healthy main course or substantial side dish.
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. 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. As soon as the lentils are cooked transfer them to a large bowl and leave to cool.
15 min
- 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. 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. Drizzle the dressing over the salad and serve.
2 min