A filling salad of beluga lentils, beetroot, rocket and walnuts with a mustard and cider vinegar dressing – delicious warm or cold.
Prep15 min
Total40 min
Servings2
Protein per servingapprox. 19 g
Ingredients
serves 2
120 g beluga lentils (dry)
250 g pre-cooked beetroot
2 spring onions
50 g rocket
30 g walnuts
2 tbsp olive oil
1 tbsp cider vinegar
1 tsp mustard
1 tsp maple syrup
½ bunch flat-leaf parsley
Salt and pepper
Method
Rinse the lentils and cook them in plenty of water for 20 to 25 minutes until al dente. Drain and leave to drip briefly.
For the dressing, stir together the olive oil, cider vinegar, mustard and maple syrup and season with salt and pepper.
Mix the lentils with the dressing while still warm so that they absorb the flavour.
Dice the beetroot, slice the spring onions, chop the parsley and briefly toast the walnuts in a dry pan.
Combine everything with the lentils and rocket and sprinkle with the walnuts.
The protein figure is a rough estimate based on average values for the ingredients. To find out how much protein you need per day, use theProtein calculator.
Tips
The salad keeps in the fridge for 2 days and is great to take with you.
Walnuts provide the plant omega-3 fatty acid alpha-linolenic acid.
