Green lentil, walnut and apple salad
Green lentils with crisp apple, celery and walnuts in a mustard and balsamic dressing, on rocket. Tart and nutty. It comes together in 20 minutes from a tin.
- Time
- 20 min
- Serves
- 2
- Kind
- Salad
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Drain and rinse the lentils. Core the apple and cut it into small cubes. Slice the celery finely. Slice the red onion half very finely. Chop the parsley.
- Roughly chop the walnuts and toast them in a dry pan for 2 minutes, until fragrant.
- In a large bowl, whisk the Dijon mustard, balsamic vinegar, olive oil and a pinch of salt.
- Add the lentils, apple, celery, onion, walnuts and parsley and toss well.
- Leave for 5 minutes, so the lentils absorb the dressing, then taste and season with black pepper.
- Share the rocket between two plates and pile the lentil salad on top.
Tip The lentils soak up dressing as they sit, so taste again before serving and add a splash of oil or vinegar if it has gone dry.
Per portion
| Energy | 429 kcal |
| Protein | 14 g |
| Carbohydrate | 31 g |
| of which sugars | 14 g |
| Fat | 26 g |
| of which saturates | 3 g |
| Fibre | 10 g |
| Salt | 0.76 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- green lentils1 tin
- apple1
- celery stick1
- walnuts30 g
- red onion½
- dijon mustard1 tbsp
- balsamic vinegar1 tbsp
- olive oil2 tbsp
- parsley½ bunch
- rocket60 g
