This salad has a great crunch as walnuts blend subtly into the broad beans, peas and spinach. Its also gluten-free and vegetarian, so its perfect when youre entertaining lots of people.
- Preheat oven to 200C/180C fan-forced.
- Trim beetroot, leaving 3cm of the stem attached. Place beetroot on a large piece of foil. Sprinkle with rosemary and drizzle with 2 teaspoons oil. Enclose beetroot in foil. Place on a baking tray. Bake for 30 minutes or until tender. Cool for 10 minutes. Wearing kitchen gloves to prevent staining your hands, peel and quarter beetroot.
- Meanwhile, place lentils in a small saucepan. Cover with water. Bring to the boil over medium heat. Cook for 10 minutes or until lentils are almost tender (they should be al dente). Drain. Rinse under cold water. Drain well.
- Cook broad beans in a saucepan of boiling salted water for 4 minutes or until tender, adding asparagus and peas in the last 2 minutes of cooking time. Drain. Rinse under cold water. Drain well. Peel broad beans and discard skins.
- Combine lentils, broad bean mixture, spinach and walnuts in a large bowl. Whisk remaining oil, vinegar, ginger and chives in a small bowl. Season with salt and pepper.
- Place lentil mixture and beetroot on a platter. Drizzle with dressing. Serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set