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
Instructions
Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing serves 2 original recipe by Epicurious.
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