For the lentils, put them in a saucepan, cover with water, bring to a boil the reduce the heat and simmer for about 15–20 minutes, or until all the liquid has evaporated and the lentils are not mushy and still with a bite.
STEP 2
As soon as the lentils are cooked transfer them to a large bowl and leave to cool.
STEP 3
Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.
ABOUT THE INGREDIENT
Directions
STEP 4
For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.
STEP 5
Drizzle the dressing over the salad and serve.
ABOUT THE INGREDIENT
Directions
STEP 6
For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.
STEP 7
For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.