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

lunch

0

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 2

Nutritional Information

Calories:495 kcal

Carbohydrate:38 g

Fat:27 g

Dietary Fiber:15 g

Protein:18 g

Saturated Fat:3 g

Sodium:0.6 mg

Sugar:19 g

Ingredients

1/2 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.

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