Puy lentil salad with beetroot & walnuts
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Puy lentil salad with beetroot & walnuts

By Sara Buenfeld

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

  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.

  2. Just before eating, drizzle with the balsamic vinegar and toss together.

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