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Healthy
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Vegan
Ingredients
For the salad
- 100g Puy lentils, rinsed
- 100g spinach, washed, roughly chopped
- 150g cooked beetroot (not in vinegar), cut into small cubes
- 2 tbsp walnuts, chopped
- Pinch of salt
- Pinch of ground black pepper
For the dressing
- 1 tbsp wholegrain mustard
- 1 tbsp walnut oil
- Pinch of salt
- Pinch of ground black pepper
To serve
- 2 medium slices wholemeal of granary bread
Method
- Place the lentils in a pan of cold water, bring to the boil, then simmer for 15 minutes until the lentils are tender, but with a bite. Drain the lentils and leave them to cool.
- While the lentils are cooling, make the dressing by mixing the mustard and oil together with salt and pepper.
- Put the lentils into a bowl with the chopped spinach, pour over the dressing and mix well. Stir through the beetroot and season to taste.
- Divide the salad into bowls, sprinkle with walnuts and serve with bread.
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