Lentil, Beetroot & Hazelnut Salad with Ginger Dressing
Nourish your body with this hearty salad complete with a warming ginger dressing. Lentils provide protein, essential minerals and fibre which helps support our digestive systems. Beetroot not only provides lots of vitamins and minerals, it has also been shown to have blood pressure lowering effects, and it adds that splash of colour I love so much. They are available from July through till November so we have a good long few months to enjoy them.
- 250g puy lentils, rinsed
- 625ml filtered water
- 3 cooked (unpickled) beetroot, cut into small cubes
- 2 spring onions, finely sliced
- 2 tbsp hazelnuts, roughly chopped
- A handful fresh mint, roughly chopped
- A handful fresh parsley, roughly chopped
- Sea salt
For the ginger dressing:
- 2cm piece fresh ginger, roughly chopped
- 1 tsp dijon mustard
- 6 tbsp olive oil
- 1 tbsp apple cider vinegar
- A pinch of sea salt and freshly ground black pepper
If not using pre-cooked lentils (these Merchant Gourmet ones are brilliant to have in the cupboard), place the lentils in a medium saucepan and cover with the filtered water. Bring to the boil, then reduce the heat and simmer 15-20 minutes or until all the liquid has evaporated and the lentils are cooked with bite.
Transfer the lentils to a large bowl and leave to cool, or rinse under cold water in a sieve to cool quickly.
Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs, then stir to combine.
To make the dressing, put the ginger, mustard, oil and vinegar in a bowl and whizz with a stick blender. Season, then drizzle over the salad.
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