Name: Lentil & vegetable salad with horseradish dressing
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Yield: 1
Ingredients: 55g (1/3 cup) pine nuts; 200g green beans, topped, halved; 2 large (about 400g) carrots, peeled, cut into 4cm-long batons; 1 x 400g can brown lentils, drained, rinsed; 250g (1 punnet) cherry tomatoes, halved; 82.50 ml loosely packed fresh continental parsley leaves; 82.50 ml torn fresh basil leaves; 40.00 ml red wine vinegar; 18.20 gm extra virgin olive oil; 20.00 ml horseradish cream; 1 small garlic clove, crushed; Salt & freshly ground black pepper; 1 x 100g pkt gourmet salad mix

Lentil & vegetable salad with horseradish dressing

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Prep Time:
12 minutes

Cook Time:
5 minutes

Total Time:
17 minutes

Ingredients:

55g (1/3 cup) pine nuts
200g green beans, topped, halved
2 large (about 400g) carrots, peeled, cut into 4cm-long batons
1 x 400g can brown lentils, drained, rinsed
250g (1 punnet) cherry tomatoes, halved
82.50 ml loosely packed fresh continental parsley leaves
82.50 ml torn fresh basil leaves
20.00 ml horseradish cream
1 small garlic clove, crushed
1 x 100g pkt gourmet salad mix

Instructions:

Heat a frying pan over medium heat. Cook pine nuts, stirring often, until golden brown, about 2 minutes. Set aside to cool for 5 minutes before using.
Simmer beans and carrots in boiling water for 2-3 minutes, then refresh in cold water. Combine with pine nuts, lentils, tomatoes, parsley, and basil in a bowl.
Combine vinegar, oil, horseradish cream, and garlic in a jug. Whisk together with a fork until well mixed. Season with salt and pepper to taste.
Combine the salad mix with the vegetables and dressing, then toss with 2 large metal spoons until evenly mixed. Enjoy as a main dish with crusty bread or as a side.

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