Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing

Ingredients for Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing

• 240ml Puy lentils, rinsed

• 650ml filtered water

• Sale marino

• 3 cooked beetroot, cut into small cubes

• 2 spring onions, finely sliced

• 2 tablepoons hazelnuts, roughly chopped

• A handful of fresh mint, roughly chopped

• A handful of fresh parsley, roughly chopped

• 3/4-inch cube of fresh ginger, peeled and roughly chopped

• 6 tablepoons olive oil

• 1 cucchiaino di senape di Digione

• 1 tablespoon apple cider vinegar

• Pinch of sea salt and freshly ground black pepper

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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.