MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lentil, Beetroot & Hazelnut Salad With Ginger Dressing
 Categories: Salads, Nuts, Vegetables, Herbs
      Yield: 2 Servings
 
MMMMM---------------------------SALAD--------------------------------
      1 c  Puy lentils; rinsed
  2 3/4 c  Filtered water
           Sea salt
      3    Cooked beets;
           - in small cubes
      2    Spring onions; fine sliced
      2 tb Hazelnuts; rough chopped
           Handful fresh mint;
           - rough chopped
           Handful fresh parsley;
           - rough chopped

MMMMM----------------------GINGER DRESSING---------------------------
           Fresh ginger (3/4");
           - peeled, rough chopped
      6 tb Olive oil
      1 ts Dijon mustard
      1 tb Apple cider vinegar
           Salt & fresh ground pepper
 
  Lentils:

  Put them in a saucepan, cover with water, bring to a boil the
  reduce the heat and simmer for about 15 to 20 minutes, or until all
  the liquid has evaporated and the lentils are not mushy and still
  with a bite.
  
  As soon as the lentils are cooked transfer them to a large bowl and
  leave to cool.
  
  Once the lentils are cool, add the beetroot, spring onions,
  hazelnuts, and herbs, and stir until everything is combined.
  
  Dressing:

  Put the ginger, mustard, oil and vinegar in a bowl and, using a
  hand-held blender, blend until combined.
  
  Drizzle the dressing over the salad and serve.
  
  Recipe by Amelia Freer: Eat. Nourish. Glow (HarperCollins)
  
  Recipe FROM: Epicurious, Aug 2015
  
  Formatted by: Dave Drum, Aug 15, 2015
  
  Uncle Dirty Dave's Archives
 
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