Lentil, apple & spinach salad
2 medium, green
Lemon Juice, Fresh
Red Wine Vinegar
1 teaspoons, level
Green or Brown Lentils, dry
Vegetable stock cube(s)
1 cube(s), to make 1 litre
- 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.