Beetroot, Puy Lentils and Spinach Salad

Ingredients

For the salad

• 100g Puy lentils, rinsed
• 100g spinach, washed, roughly chopped
• 150g cooked beetroot (not in vinegar), cut into small cubes
• 2 tbsp walnuts, chopped
• Pinch of salt
• Pinch of ground black pepper

For the dressing

• 1 tbsp wholegrain mustard
• 1 tbsp walnut oil
• Pinch of salt
• Pinch of ground black pepper

To serve

• 2 medium slices wholemeal of granary bread

Method

1. Place the lentils in a pan of cold water, bring to the boil, then simmer for 15 minutes until the lentils are tender, but with a bite. Drain the lentils and leave them to cool.
2. While the lentils are cooling, make the dressing by mixing the mustard and oil together with salt and pepper.
3. Put the lentils into a bowl with the chopped spinach, pour over the dressing and mix well. Stir through the beetroot and season to taste.
4. Divide the salad into bowls, sprinkle with walnuts and serve with bread.