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Puy lentil salad with beetroot & walnuts
Walnuts make a tasty addition to this vegan salad and are a source of plant compounds called polyphenols which guard against inflammation
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
INSTRUCTIONS
- 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.
