Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing
This recipe is packed full of Vitamins & antioxidants, and is great for when you’re craving something on the ‘lighter side.’
Also, a perfect addition to your anti-inflammatory lifestyle!
This should serve about 2..
- 1 cup Puy lentils, rinsed
- 2 3/4 cup filtered water
- Sea salt
- 3 cooked beetroot, cut into small cubes
- 2 spring onions, finely sliced
- 2 tablepoons hazelnuts, roughly chopped
- A handful of fresh mint, roughly chopped
- A handful of fresh parsley, roughly chopped
- For the ginger dressing:
- 3/4-inch cube of fresh ginger, peeled and roughly chopped
- 6 tablepoons olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Pinch of sea salt and freshly ground black pepper
Step 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.
Step 2
2. As soon as the lentils are cooked transfer them to a large bowl and leave to cool.
Step 3
3. Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.
Step 4
4. For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.
Step 5
5. Drizzle the dressing over the salad and serve.
