Recipe thanks to The Heart Foundation
Ingredients
- 1 (about 200grams) small beetroot, peeled, cut into thin wedges
- 1 bunch (400grams) carrots, trimmed, peeled, halved lengthways
- 1 cup (200grams) brown lentils
- 150grams green beans, trimmed
- 60grams baby spinach leaves
- 2 tablespoons chopped chives
- ¼ cup flat-leaf parsley leaves
- ¼ cup basil leaves
- ¼ cup (60ml) red wine vinegar
- 2 teaspoons extra virgin olive oil
- ¼ cup (30grams) pecans, coarsely chopped
Method
-
Preheat oven to 180˚C. Line a small roasting pan with baking paper. Place the beetroot and carrots in the pan and lightly spray with olive oil spray. Roast for 30 mins or until vegetables are tender.
2. Meanwhile, place the lentils and 2 cups (500ml) water in a large saucepan. Bring to the boil over high heat. Reduce to a simmer and cook for 25 mins or until lentils are tender.
3. Place the beans in a heatproof bowl and pour over enough boiling water to cover. Set aside for 2 mins to stand. Refresh under cold water and drain well.
4. Combine the lentils, spinach, chives, parsley and basil in a large bowl. Arrange on a serving platter and top with the beetroot, carrots and beans.
5.Combine the vinegar and oil in a small bowl and drizzle over the salad. Sprinkle with pecans and season with pepper to serve.
