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
Ingredients250g Puy lentils, rinsed
625ml filtered water
3 cooked beetroot, cut into
2 spring onions, finely sliced
2 tbsp hazelnuts, roughly chopped
A handful of fresh mint,
A handful of fresh parsley,
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.