Lentil, apple and spinach salad with hazelnuts
5
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Full of green goodness, this fresh-tasting salad makes an ideal dinner for the warmer months.
Ingredients
Dry green lentils
1 cup(s), (200g)
Vegetable stock cube
1 individual, gluten-free variety (to make 1L (4 cups) vegetable stock)
Hazelnuts
40 g
Celery
1 stick(s), thinly sliced
Eschalot(s)
2 whole, finely chopped
Baby spinach
100 g
Green apple, unpeeled
2 medium, cut into thin wedges
Lemon juice
1 tbs
Olive oil
2 tbs
Red wine vinegar
1 tbs
Whole grain mustard
1 tsp
Instructions
1
Place lentils and stock in a medium saucepan over medium-high heat and bring to the boil. Reduce heat and simmer for 20-25 minutes, until lentils are tender but still with a little bite. Drain.
2
Meanwhile, toast hazelnuts in a small dry frying pan, stirring over medium heat for 4-5 minutes, until golden and fragrant, taking care not to let them burn. Cool slightly, then coarsely chop. Combine chopped hazelnuts with lentils, celery, eschalots and spinach in a large bowl.
3
Toss apple with juice in a medium bowl, then add to salad.
4
To make dressing, whisk all ingredients in a small bowl and season with salt and pepper. To serve, pour dressing over salad and gently toss to coat.
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