Beluga lentil, roast beetroot and rocket salad

Name: Beluga lentil, roast beetroot and rocket salad
Total time: 50 min
Cuisine: British
Ingredients: 250g beetroot, raw, peeled and cut into wedges; 2 tbsp olive oil; 200g beluga lentils, rinsed; 1 red onion, thinly sliced; 80g rocket; 2 tbsp red wine vinegar; 1 tsp gluten free Dijon mustard; 2 tbsp pumpkin seeds; 1 garlic clove, crushed

Glossy black lentils with sweet roast beetroot, peppery rocket and a punchy mustard dressing.

Time50 min
LevelEasy
Costabout £1.02 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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250 gbeetrootraw, peeled and cut into wedges
2 tbspolive oil
200 gbeluga lentilsrinsed
1red onionthinly sliced
80 grocket
2 tbspred wine vinegar
1 tspgluten free Dijon mustard
2 tbsppumpkin seeds
1garlic clovecrushed

Method

1
Heat the oven to 200°C (180°C fan). Toss the beetroot with 1 tbsp oil and roast for 35 minutes until tender.
35 min
2
Cook the lentils in plenty of boiling water for 22 minutes until tender but still holding their shape. Drain.
22 min
3
Whisk the remaining oil, vinegar, mustard and garlic in a large bowl.
4
Add the warm lentils and the onion and stir so the lentils soak up the dressing.
5
Leave to cool for 10 minutes, then fold in the beetroot and rocket.
10 min
6
Top with the pumpkin seeds.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.