This lentil salad from Eat.Nourish.Glow. author Amelia Freer is perfect for a mild summer lunch; a simple protein-filed dish topped with a warming ginger dressing 

Print Lentil, beetroot and hazelnut salad with a Ginger dressing

Nourish your body with this welcoming salad complete with a warming ginger dressing. Lentils provide a fabulous source of protein and the beetroot adds that splash of bright colour I love so much.

Cook Time 10 Serves 2


250g Puy lentils, rinsed
625ml filtered water
Sea salt
3 cooked beetroot, cut into
small cubes
2 spring onions, finely sliced
2 tbsp hazelnuts, roughly chopped
A handful of fresh mint,
roughly chopped
A handful of fresh parsley,
roughly chopped
For the lentils, put them in a saucepan, cover with water, bring to the boil then 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.
As soon as the lentils are cooked transfer them to a large bowl and leave to cool. Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.
For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined. Drizzle the dressing over the salad and serve.

By Amelia Freer

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