Lentil, apple & spinach salad

Name: Lentil, apple & spinach salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 stick(s) Celery, Raw; 2 medium Shallots; 40 g Hazelnuts; 100 g Spinach; 2 medium Apple(s) green; 10 ml Lemon Juice, Fresh; 2 tablespoons Olive Oil; 3 teaspoons Morrisons Red Wine Vinegar; 1 teaspoons, level Wholegrain Mustard; 200 g Green or Brown Lentils, dry; 1 cube(s) Vegetable stock cube(s) to make 1 litre

SmartPoints® value per serving

Total Time

35 min

Prep

10 min

Cook

25 min

Serves

Difficulty

Moderate

This fresh-tasting salad makes a perfect dinner in the warmer months.

Ingredients

Celery, Raw

1 stick(s)

Shallots

2 medium

Hazelnuts

40 g

Spinach

100 g

Apple(s)

2 medium, green

Lemon Juice, Fresh

10 ml

Olive Oil

2 tablespoons

Morrisons Red Wine Vinegar

3 teaspoons

Wholegrain Mustard

1 teaspoons, level

Green or Brown Lentils, dry

200 g

Vegetable stock cube(s)

1 cube(s), to make 1 litre

Instructions

Put the lentils in a saucepan and cover with the stock. Bring to the boil then simmer for 20-25 minutes, until tender but still with a little bite. Drain the lentils, then transfer to a large bowl
Meanwhile, toast the hazelnuts in a dry frying pan over a medium heat for 4-5 minutes until they are golden and fragrant, taking care not to let them burn. Roughly chop them (reserving a few whole ones to garnish), then mix them into the lentils, along with the celery, shallots and spinach.
Slice the apples into wedges and remove the core. Toss with the lemon juice to prevent them turning brown. Add to the salad.
Whisk together the dressing ingredients in a small bowl and season well. Pour over the salad and toss gently, then serve with the reserved hazelnuts sprinkled on top.

Lentil, apple & spinach salad

Ingredients

Instructions

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