Walnuts make a tasty addition to this vegan salad and are a source of plant compounds called polyphenols which guard against inflammation
Prep:5 mins
Serves 2
½ the lentil base from the puy lentils with salmon (recipe below)2 cooked beetroots (160g), halved and sliced8 walnut halves, roughly chopped4 tbsp mint, roughly chopped2 handfuls of rocketbalsamic vinegar, for drizzling
STEP 1Tip 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.STEP 2Just before eating, drizzle with the balsamic vinegar and toss together.
