Lentil & Beetroot Salad with Pumpkin Seeds
Description
This earthy salad will keep you satisfied and happy and contains zinc rich pumpkin seeds. For a non, spicy option substitute the harissa paste for some sun, dried tomato paste. Puy lentils take up to 30mins to cook , for a cheats version have some pre, cooked and stored in your freezer (or buy from Merchant Gourmet)
Ingredients
- 1 lemon</p><p>A <p>250g dried puy lentils </p><p>2 tablespoons harissa paste</p><p>2 tablespoons olive oil</p><p>A few sprigs of time</p><p>Zest of pinch of sea salt</p><p>50g pumpkin seeds </p><p>250g cooked beetroot chopped into small cubes</p><p>Optional: chopped parsley to garnish </p> (or 500g ready cooked puy lentils)
Instructions
- 1
1. Put the lentils on to cook (should take 30mins)
2. In a large bowl, mix together the harissa paste, olive oil, thyme, lemon zest and sea salt
3. Once the lentils are cooked drain well then transfer into the bowl and mix well with the harissa mixture.
4. Add the pumpkin seeds and beetroot and mix well
5. Stir through or garnish with some fresh parsley or other soft herbs.
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