Lentil, apple & spinach salad - serves 1

Points® value
In a bowl combine 120g cooked green lentils, 10g toasted & chopped hazelnuts, 1 chopped celery stick, ½ diced shallot & a handful of spinach. Slice ½ an apple into wedges & remove the core. Toss with 3ml lemon juice. Add to the salad. For the dressing, whisk together 1 tsp olive oil, ¼ tsp wholegrain mustard, ½ tsp red wine vinegar & season. Pour over the salad & toss to combine.

Meal Items

Green or Brown Lentils, cooked

120 g


10 g

Celery, Raw

½ stick(s)


½ medium


1 portion(s)


½ medium

Lemon Juice, Fresh

3 ml

Olive Oil

1 teaspoon(s)

Wholegrain Mustard

¼ teaspoon(s)

Vinegar, All Types

½ teaspoon(s), red wine