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Puy lentil salad with beetroot & walnuts

Puy lentil salad with beetroot & walnuts

Name: Puy lentil salad with beetroot & walnuts
Prep time: 5 min
Total time: 5 min
Yield: 2
Ingredients: ½ the lentil base from the puy lentils with salmon (recipe below); 2 cooked beetroots (160g), halved and sliced; 8 walnut halves roughly chopped; 4 tbsp mint roughly chopped; 2 handfuls of rocket; balsamic vinegar for drizzling

Sara Buenfeld

A star rating of 4.5 out of 5.9 ratingsRate

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Preparation and cooking time
- Prep:5 mins
- No cook
Easy
Serves 2

Walnuts make a tasty addition to this vegan salad and are a source of plant compounds called polyphenols which guard against inflammation

Dairy-free
Egg-free
Gluten-free
Healthy
Vegan
Vegetarian

Skip to ingredients

Showing items 1 to 3 of 6

A smoky veggie lentil lasagne sits on a plate with salad

½ the lentil
base from the puy lentils with salmon (recipe below)
2 cooked beetroots
(160g), halved and sliced
8 walnut halves
roughly chopped
4 tbsp mint
roughly chopped
2 handfuls of rocket
balsamic vinegar
for 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.