Active Time

　　10 minutes

　　Total Time

　　10 minutes

　　Nourish your body with this welcoming salad complete with a warming ginger dressing. Lentils provide a fabulous source of protein and the beet adds that splash of color I love so much.

　　

Ingredients

Serves 2–3

　　

For the salad:

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

　　

For the ginger dressing:

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

　　

Step 1

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.

　　

Step 2

2. As soon as the lentils are cooked transfer them to a large bowl and leave to cool.

　　

Step 3

3. Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.

　　

Step 4

4. For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.

　　

Step 5

5. Drizzle the dressing over the salad and serve.

　　Buy the full book from HarperCollins or from Amazon.Recipe from Eat. Nourish. Glow, by Amelia Freer, Copyright © 2015, published by HarperWave.