Lentil, Beetroot, and Peanut Salad
⏳ Time
20 minutes
🥕 Ingredients
8
🍽️ Servings
1
Description
Lentil, Beetroot, and Peanut Salad
Ingredients
- Lentils - 1.1 oz
- Beetroot - 1.8 oz
- Unsalted peanuts, shelled - 0.5 oz
- Avocado - 1.8 oz
- Parsley - 0.7 oz
- Olive Oil - 0 fl oz
- Lemon - 1 piece
- Finn Crisp Traditional Crispbread - 1 piece
Step by Step guide
Step 1
Soak the lentils in cold water overnight. Boil in the same water for 15 minutes until soft. You can substitute with canned lentils.
Step 2
Grate the raw beetroot. Peel and dice the avocado. Slightly crush the peanuts with a flat knife or in a mortar. Finely chop the parsley.
Step 3
In a deep plate, place the lentils (3 tablespoons of cooked lentils), grated beetroot, avocado, peanuts, and parsley.
Step 4
Add the juice from 1/8 of a small lemon, olive oil, and seasoning with salt and herbs to the salad.
Step 5
Mix everything together and top with pieces of crispbread.
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