Lentil, apple and spinach salad with hazelnuts
Dry green lentils
1 cup(s), (200g)
Vegetable stock cube
1 individual, gluten-free variety (to make 1L (4 cups) vegetable stock)
1 stick(s), thinly sliced
2 whole, finely chopped
Baby spinach leaves
Green apple, unpeeled
2 medium, cut into thin wedges
Red wine vinegar
Whole grain mustard
- 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.
- 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.
- Toss apple with juice in a medium bowl, then add to salad.
- 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.