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Lentil and beetroot salad with mint dressing

SERVES 4

Ingredients

400gr cooked lentils
3 cooked beetroot
4 carrots
1 pomegranate
½ red onion
50gr pistachio

For the dressing
6 sprigs mint
3 tbsp. olive oil
Juice of 1 lime
1 tbsp. honey
Salt and pepper to taste

Method

Cut the beetroot in quarters, thinly slice the red onion and seed the pomegranate. Peel the carrots and, with a vegetable peeler, slice them thinly lengthways. Place all the vegetables together with the rinsed lentils in a bowl. To make the dressing, place all the ingredients in a food processor and blend to combine. Pour the dressing in the bowl and toss to combine well.
Serve the salad with a sprinkle of roughly chopped pistachio on top

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