Puy lentil salad with beetroot & walnuts

• lentil↗½ the

  base from the puy lentils with salmon (recipe below)

• cooked beetroots↗2

  (160g), halved and sliced

• walnut halves↗8

  roughly chopped

• mint↗4 tbsp tbsp

  roughly chopped

• rocket↗2 handfuls of
• balsamic vinegar↗

  for drizzling

Step-by-step instructions

1. 1

   Tip half of the leftover lentil base from our seared salmon recipe into two bowls or lunch containers and top with the beetroot, walnuts, mint and rocket.

2. 2

   Just before eating, drizzle with the balsamic vinegar and toss together.