Lunch: Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing

Recipe by Amelia Freer Nourish your body with this welcoming salad complete with a warming ginger dressing. Lentils provide a fabulous source of protein and the beet adds that splash of color I love so much.

This recipe includes superfoods such as:

Nuts

Health benefits of Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 cup Puy lentils, rinsed
2 3/4 cup filtered water
Sea salt
3 cooked beetroot, cut into small cubes
2 spring onions, finely sliced
2 tablepoons hazelnuts, roughly chopped
A handful of fresh mint, roughly chopped
A handful of fresh parsley, roughly chopped

Instructions

For the lentils, put them in a saucepan, cover with water, bring to a boil the reduce the heat and simmer for about 15 –20 minutes, or until all the liquid has evaporated and the lentils are not mushy and still with a bite.
As soon as the lentils are cooked transfer them to a large bowl and leave to cool.
Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.
For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.
Drizzle the dressing over the salad and serve.