Lentil Beetroot and Hazelnut Salad With a Ginger Dressing

Ingredients

• 1 cup Puy lentils, rinsed
• 2 3/4 cup filtered water
• Sea salt
• 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 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Pinch of sea salt and freshly ground black pepper

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