Warm Puy Lentil Salad with Balsamic Leeks
Serves: 4
Ready in: 30 to 60 mins
Ingredients:
110g Puy lentils, rinsed300ml vegan vegetable stock
150g cooked beetroot, diced
50g sun blush semi-dried tomatoes, roughly chopped
25g pitted black olives
sea salt and black pepper
2 tbsp balsamic vinegar
275g leeks, halved lengthways and cut into even 2cm lengths
75g cauliflower florets
method:
- Rinse the puy lentils and place in a large pan with the vegetable stock. Simmer the lentils with the stock for about 20 minutes or until the lentils are tender.
- Meanwhile, dice the beetroot and roughly chop the sun blush tomatoes. Leave until needed.
- Drain the lentils and place in a large bowl with the beetroot, tomatoes and olives. Season, mix well and drizzle with the balsamic vinegar. Divide into four serving bowls or plates.
- Steam the leeks and cauliflower florets for around five minutes or until just tender. Carefully place onto the lentil mixture and drizzle with more balsamic just before serving.
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