Name: Warm Lentil Beetroot Salad
Total time: 30 min
Yield: 2
Ingredients: 300 g cooked brown lentils; 260 g cooked beetroot; 140 g baby spinach; 130 g apple; 300 g potatoes; 20 g rapeseed oil; 4 g iodised salt; 2 g black pepper; 25 g medium-hot mustard; 25 g apple cider vinegar

Prepare

Wash potatoes

Wash potatoes, peel or trim any tough ends, and cut into 1 cm dice.

Cook

Drain the already cooked

Drain the already cooked, peeled beetroot and dice, without using raw beetroot. Wash apple, peel or trim any tough ends, and cut into 1 cm dice.

Drain cooked brown lentils in a sieve

Drain cooked brown lentils in a sieve, rinse and drain thoroughly. Rinse baby spinach and drain well; roughly chop any large leaves.

Put potatoes in a pot

Put potatoes in a pot and just cover with tap water. Bring to the boil, simmer for 15 minutes until easily pierced with a fork, then drain.

Mix medium-hot mustard

Mix medium-hot mustard, apple cider vinegar and rapeseed oil thoroughly in a separate bowl.

Add tap water

Add tap water a spoonful at a time if needed for a spreadable or pourable sauce; set aside until assembly.

Gently warm cooked brown lentils

Gently warm cooked brown lentils and cooked beetroot in a separate saucepan with a splash of tap water for 3 minutes, stirring occasionally.

Season with iodised salt and black pepper

Season with iodised salt and black pepper, then mix thoroughly before serving.

Divide the cooked baby spinach

Divide the cooked baby spinach between the servings. Arrange the already prepared potatoes, cooked brown lentils, cooked beetroot and apple alongside.

Finish

Spoon over the sauce already made

Spoon over the sauce already made from medium-hot mustard, apple cider vinegar and rapeseed oil, without making an additional batch.

Warm Lentil Beetroot Salad

Allergens

Equipment

Prepare

Wash potatoes

Cook

Drain the already cooked

Drain cooked brown lentils in a sieve

Put potatoes in a pot

Mix medium-hot mustard

Add tap water

Gently warm cooked brown lentils

Season with iodised salt and black pepper

Divide the cooked baby spinach

Finish

Spoon over the sauce already made

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Warm Lentil Beetroot Salad

Allergens

Equipment

Prepare

Wash potatoes

Cook

Drain the already cooked

Drain cooked brown lentils in a sieve

Put potatoes in a pot

Mix medium-hot mustard

Add tap water

Gently warm cooked brown lentils

Season with iodised salt and black pepper

Divide the cooked baby spinach

Finish

Spoon over the sauce already made

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Want a plan that fits your actual week?