Beetroot, red cabbage, lentil & parsley salad

Name: Beetroot, red cabbage, lentil & parsley salad
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 250 g red cabbage, any core removed; 1 clove/s garlic, finely grated; 1 unwaxed lemon, zest and juice; ½ orange, juice; 2 tsp clear honey; 2 tbsp extra virgin olive oil; 250 g pouch cooked Puy lentils; 330 g pouch Fresh Beetroot, quartered into wedges; 25 g pack flat leaf parsley, leaves only

This simple salad packs in loads of flavour with minimal effort – enjoy it on its own or serve it with steak, roast chicken or some cubed feta.

Serves 2 on its own or 4 as a side.

4 out of 5 stars(1) Rate this recipe

VegetarianHealthyHigh fibre3 of your 5 a day

Serves2
CourseLunch
Prepare20 mins
Cook-
Total time20 mins

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Ingredients

250g red cabbage, any core removed
1 clove/s garlic, finely grated
1 unwaxed lemon, zest and juice
½ orange, juice
2 tsp clear honey
2 tbsp extra virgin olive oil
250g pouch cooked Puy lentils
330g pouch Fresh Beetroot, quartered into wedges
25g pack flat leaf parsley, leaves only

Method

Thinly slice the red cabbage by hand, in a food processor or using a mandoline. Season lightly with salt and set aside for 10 minutes.
In a large, separate bowl, combine the garlic, lemon zest and juice, orange juice, honey and oil. Season and stir to make a dressing. Add the puy lentils and stir well to coat all the grains.
Add the beetroot, parsley leaves and salted red cabbage to the lentils, then toss well and serve immediately.

Cook’s tip

Use 125g raw Puy lentils, cooked following pack instructions, if you have them. You can dress the lentils while still warm, and they will soak in the flavours of the dressing as they cool.