Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing

Ingredients for Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing

• 240ml Puy lentils, rinsed

• 650ml 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

• 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

How to make Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing

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.

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

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

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

5. Drizzle the dressing over the salad and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.