Warm Puy Lentil and Beetroot Salad with Balsamic Leeks
A great low fat detox dish packed full of lively flavour and zing! Use the best available balsamic vinegar to give a smooth syrupy flavour to the salad so there’s no need to add oil.
Serves 4
Prep 30 minutes
Cook 5 mins
Ingredients
110g Puy Lentils, rinsed
300ml Vegetable stock
150ml Cooked beetroot, diced
50g Sun blush semi dried tomatoes, roughly chopped
25g Pitted black olives
Sprinkling Ground sea salt and black pepper
2x15ml tbsp Balsamic vinegar (best available)
275g Leeks, halved lengthways and cut into even 2cm lengths
75g Romanesco or cauliflower florets
Method
- Simmer the puy lentils with the stock for about 20 minutes or until tender. Drain and combine with the chopped beetroot, tomatoes and olives. Season and drizzle with the balsamic vinegar
- Steam leeks and florets for 5 minutes or until just tender. Carefully place onto lentil mixture and drizzle with more balsamic just before serving.
Choose small to medium leeks as these have the most tender texture
Pick firm, straight leeks with dark green leaves and white necks
Watch out for yellow or wilted leeks or those with cracked or bruised bulbs
