Warm Puy Lentil and Beetroot Salad with Balsamic Leeks

In Recipes, Salads by Sue Marshall

 

INGREDIENTS

110g/ 4oz Puy Lentils, rinsed
300ml/ ½ pt Vegetable stock
150g/ 5oz Cooked beetroot, diced
50g/2oz Sun blush semi dried tomatoes, roughly chopped
25g/1oz Pitted black olives
Sprinkling

2 x 15ml tbsp

Ground sea salt and black pepper

Balsamic vinegar (best available)

275g/10 oz

75g/3oz

Leeks, halved lengthways and cut into even 2cm lengths

Romanesco or cauliflower florets


METHOD

  1. Simmer the puy lentils with the stock for about 20 minutes or until tender. Drain and combine with the chopped beetroot, tomatoes and olives. Season and drizzle with the balsamic vinegar.
  2. Steam leeks and florets for 5 minutes or until just tender. Carefully place onto lentil mixture and drizzle with more balsamic just before serving.

Nutritional Information: Approximate values per serving

Energy: 150 Kcal, Carbohydrate: 23g, Fat: 2g

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Warm Puy Lentil and Beetroot Salad with Balsamic Leeks
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