Lentil, apple and spinach salad with hazelnuts
200 g, green variety
Vegetable stock cube
1 individual, make 1L (4 cups) of stock, gluten-free variety
1 individual, finely chopped
2 whole, finely chopped
Baby spinach leaves
Green apple, unpeeled
2 medium, cut into thin wedges
Red wine vinegar
Whole grain mustard
- Place lentils in a medium saucepan and cover with stock. Bring to the boil. Reduce heat and simmer for 20-25 minutes or until tender but still with a little bite. Drain.
- Meanwhile, toast hazelnuts in a small dry frying pan over medium heat for 4-5 minutes or until golden and fragrant, taking care not to let them burn. Coarsely chop (reserving a few whole hazelnuts to garnish). Combine chopped hazelnuts with lentils, celery, eschalots and spinach in a large bowl.
- Toss apple with juice, in a medium bowl, to prevent it turning brown. Add to salad.
- Whisk oil, vinegar and mustard in a small bowl and season with salt and pepper. Pour over salad and gently toss to coat. Sprinkle over reserved hazelnuts to serve.