Puy lentil salad with beetroot & walnuts
Serves 2
Easy
Prep:
No cook
Walnuts make a tasty addition to this vegan salad and are a source of plant compounds called polyphenols which guard against inflammation
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- ½ the lentilbase from the puy lentils with salmon (recipe below)
- 2 cooked beetroots(160g), halved and sliced
- 8 walnut halvesroughly chopped
- 4 tbsp mintroughly chopped
- 2 handfuls of rocket
- balsamic vinegarfor drizzling
Nutrition: Per serving
- kcal495
- fat27g
- saturates3g
- carbs38g
- sugars19g
- fibre15g
- protein18g
- salt0.6g
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.
