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Beetroot, red cabbage, lentil & parsley salad

Beetroot, red cabbage, lentil & parsley salad

By Benjamin Mallari
20’ Prep time
0’ Cook time
20’ Total time
401 Calories
2 Serving

Summary

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.
Benjamin Mallari 0 Followers

Step by Step

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Step 1

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.
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Step 2

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.
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Step 3

Add the beetroot, parsley leaves and salted red cabbage to the lentils, then toss well and serve immediately.

Ingredient

  • Unwaxed lemon
    Unwaxed lemon
    1
  • Garlic clove
    Garlic clove
    1 clove/s
  • Clear honey
    Clear honey
    2 tsp
  • Cooks’ ingredients flat leaf parsley
    Cooks’ ingredients flat leaf parsley
    25 grams
  • Extra virgin olive oil
    Extra virgin olive oil
    2 tbsp
  • Orange
    Orange
    0.5
  • Red cabbage
    Red cabbage
    250 grams
  • Puy lentils
    Puy lentils
    250 grams
  • Waitrose fresh beetroot pouch
    Waitrose fresh beetroot pouch
    330 grams

Nutrition Facts

View nutrition facts
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