Puy lentil salad with beetroot & walnuts
- Sara Buenfeld
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Serves 2
Easy
Prep: 5 mins
No cook
A star rating of 4.6 out of 5.12 ratingsRate
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Walnuts make a tasty addition to this vegan salad and are a source of plant compounds called polyphenols which guard against inflammation
Dairy-free
Egg-free
Gluten-free
Healthy
Vegan
Vegetarian
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Showing items 1 to 3 of 3
Puy lentils with seared salmon
A star rating of 4.2 out of 5.23 ratings
Tomato soup & hummus crispbreads
A star rating of 4.9 out of 5.21 ratings
Winter breakfast hash
A star rating of 4 out of 5.17 ratings
Ingredients
Nutrition
Units:
MetricUS
-
½ the lentil
base from the puy lentils with salmon (recipe below)
-
2 cooked beetroots
(160g), halved and sliced
-
8 walnut halves
roughly chopped
-
4 tbsp mint
roughly chopped
-
2 handfuls of rocket
-
balsamic vinegar
for drizzling
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Nutrition: Per serving
- kcal495
- fat27g
- saturates3g
- carbs38g
- sugars19g
- fibre15g
- protein18g
- salt0.6g
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Method
-
step 1
Tip half of the leftover lentil base from our seared salmon recipe into two bowls or lunch containers and top with the beetroot, walnuts, mint and rocket.
-
step 2
Just before eating, drizzle with the balsamic vinegar and toss together.
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A star rating of 4.6 out of 5.12 ratings
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