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Lentil and broad bean salad with ginger dressing
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Crunchy walnut salad with broad beans, peas, and spinach - gluten-free and vegetarian, ideal for entertaining.
Ingredients:
  • 1 bunch baby beetroot
  • 20.00 ml fresh rosemary leaves
  • 45.50 gm extra virgin olive oil
  • 125.00 ml dried yellow lentils, rinsed
  • 250.00 ml podded broad beans (see note)
  • 1 bunch asparagus, trimmed, cut into 4cm lengths
  • 165.00 ml frozen peas
  • 100g baby spinach
  • 28.75 gm walnuts, toasted
  • 20.00 ml white wine vinegar
  • 1cm piece fresh ginger, finely grated
  • 2 tsp chopped fresh chives
Instructions:
  • Preheat your oven to 200C (180C fan-forced).
  • Trim the beetroot, leaving a 3cm stem intact. Place on a large piece of foil, sprinkle with rosemary, and drizzle with 2 teaspoons of oil. Seal the foil tightly, then bake on a tray for 30 minutes until tender. Let cool for 10 minutes, then peel and quarter the beetroot while wearing kitchen gloves to avoid staining your hands.
  • In a small saucepan, simmer lentils in water until they are almost tender, about 10 minutes. Drain, rinse with cold water, and drain well.
  • Boil broad beans in seasoned water for 4 minutes until tender. Add asparagus and peas for the last 2 minutes. Drain, then refresh in cold water. Peel broad beans to remove skins.
  • In a large bowl, mix together lentils, broad bean mixture, spinach, and walnuts. In a separate small bowl, whisk together the remaining oil, vinegar, ginger, and chives. Season with salt and pepper.
  • Arrange the lentil mixture and beetroot elegantly on a platter, generously drizzle with the flavorful dressing, and present beautifully for serving.

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