LENTIL, BEETROOT AND HAZELNUT SALAD WITH A GINGER DRESSING
Provided by Amelia Freer
Categories Low Fat Kid-Friendly Dinner Lunch Lentil Beet Summer Healthy Vegan Hazelnut Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Serves 2-3
Number Of Ingredients 15
Steps:
- 1. For the lentils, put them in a saucepan, cover with water, bring to a boil the reduce the heat and simmer for about 15-20 minutes, or until all the liquid has evaporated and the lentils are not mushy and still with a bite.
- 2. As soon as the lentils are cooked transfer them to a large bowl and leave to cool.
- 3. Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.
- 4. For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.
- 5. Drizzle the dressing over the salad and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Muhammad salim
[email protected]Overall, I would not recommend this salad. It is not very tasty, it is expensive, and it is not very healthy or sustainable.
Mutahi Gerald
[email protected]This salad is not very ethical. It contains several ingredients that are not fair trade.
Voyrab Sen
[email protected]This salad is not very sustainable. It contains several ingredients that are not locally sourced.
Jibran malik
[email protected]This salad is not very healthy. It is high in calories and fat.
Charelle Templeton
[email protected]This salad is not very portable. I would not recommend taking it to work or school for lunch.
Zohaib Khan Zohaib Khan
[email protected]This salad is not very filling. I would recommend serving it with a side of bread or rice.
beauty mensa
[email protected]This salad is a bit too expensive to make. I would recommend using cheaper ingredients.
waseem zahid waseem zahid
[email protected]This salad was a bit too bland for my taste. I would recommend adding some more spices or herbs.
Wahab Chand
[email protected]The lentils in this salad were a bit too al dente for my liking. I would recommend cooking them for a few minutes longer.
Myres Agyeman
[email protected]This salad is a bit too sweet for my taste. I would recommend using less beetroot or adding some tart ingredients to balance out the sweetness.
Aaron Finch El
[email protected]I wasn't sure what to expect from this salad, but I was pleasantly surprised. It's a great combination of flavors and textures.
Rose Lotto
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. It's so delicious and unique.
Andy Lynch
[email protected]This salad is so colorful and vibrant. It's a feast for the eyes as well as the stomach.
Celine Aluoch
[email protected]I love that this salad can be made ahead of time. It's perfect for busy weeknights.
Joshua Smiley
[email protected]This salad is a great way to get your daily dose of veggies. It's also a good source of protein and fiber.
Glory Rock
[email protected]I was a bit skeptical about the ginger dressing, but it really works! It adds a nice zing to the salad without being overpowering.
Manu Clement
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the crunch of the hazelnuts and the sweetness of the beetroot.
Terri Wood
[email protected]I've made this salad twice now and it's become a new favorite. It's so flavorful and satisfying, and I love that it's packed with healthy ingredients.
RABIU alhare60
[email protected]This salad was a hit at my last dinner party! The combination of lentils, beetroot, and hazelnuts was unique and delicious, and the ginger dressing was the perfect finishing touch.