Saladsdeliciouslyella
Beetroot, Fennel & Puy Lentil Salad
This vibrant salad is fresh, filling and full of goodness. With three of your five a day, protein-rich lentils and crunchy toasted seeds, it’s simple to make and perfect for meal-prep lunches or a summer BBQ spread.
👥 2 Servings⏱️ Prep & Cook: 20 min🔥 Cook: 20 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Bring a small saucepan of salted water to the boil. Add the green beans and cook for 3—⏱️ 4 minutes, until just tender. Drain and refresh under cold water, then set aside.
green beans5.3 oz
2
Place the fennel in a large salad bowl and squeeze over the lemon juice and sprinkle with a pinch of salt. Set aside for a few minutes to soften.
3
To make the dressing, simply whisk together all the dressing ingredients in a small bowl.
4
Add the beetroot, carrot, lentils, basil, seeds and a pinch of flaky sea salt to the fennel. Pour over the dressing and toss everything together. Serve on a large serving platter or divide into bowls.
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