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
- Prep:5 mins
No cook - Serves 2
- Easy
Nutrition per serving
- kcal 495
- fat 27g
- saturates 3g
- carbs 38g
- sugars 0g
- fibre 15g
- protein 18g
- salt 0.6g
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
Method
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.
Just before eating, drizzle with the balsamic vinegar and toss together.