Name: Lentil, bean and beetroot salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 150 gram chat (baby) potatoes, quartered; 200 gram green beans, halved crosswise; 100 gram packet baby salad leaves with herbs; 1/2 cup walnuts, toasted, chopped; 850 gram can baby beetroot, drained, halved; 400 gram can lentils, rinsed; 2 tablespoon lemon juice; 1/4 cup vegetable or olive oil; 1 teaspoon horseradish cream; 1/4 cup shaved parmesan

Ingredients

150 gram chat (baby) potatoes, quartered

200 gram green beans, halved crosswise

100 gram packet baby salad leaves with herbs

1/2 cup walnuts, toasted, chopped

850 gram can baby beetroot, drained, halved

400 gram can lentils, rinsed

2 tablespoon lemon juice

1/4 cup vegetable or olive oil

1 teaspoon horseradish cream

1/4 cup shaved parmesan

Method

1.Place potato in a large microwave-safe bowl. Microwave on High (100%) for 3 minutes. Add beans, microwave for 2 minutes more or until just soft. Cool. Transfer to a large bowl.

2.Add salad leaves, walnuts, beetroot and lentils to potato and beans; gently toss to combine.

3.Whisk juice, oil and horseradish in a small jug. Season. Pour over salad; toss gently to combine. Serve salad topped with parmesan.

Instead of lentils, use chickpeas or any type of canned beans, such as kidney or butter beans.
Note

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Ingredients

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