Mustardy Beetroot Lentil Salad Recipes

MUSTARDY BEETROOT & LENTIL SALAD

Steps:

• If not using pre-cooked lentils, cook the lentils following pack instructions, drain and leave to cool. Meanwhile, combine the mustard, oil and some seasoning to make a dressing.
• Tip the lentils into a bowl, pour over the dressing and mix well. Stir through the beetroot, tarragon and some seasoning, then serve.

MUSTARDY SALMON WITH BEETROOT & LENTILS

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together 1 tbsp oil, the mustard, honey and some seasoning. Put the salmon fillets on a baking tray and spread the honey and mustard mixture all over. Tip the lentils and beetroot into a casserole dish, toss with the remaining oil and season well. Put both in the oven for 10 mins until the salmon is cooked through.
• Stir the crème fraîche, dill, capers and lemon zest through the lentils. Serve alongside the salmon with the pumpkin seeds scattered over and lemon wedges for squeezing, with a rocket salad on the side, if you like.

TAHINI MUSTARD SWEET POTATO, LENTIL, AND ARUGULA SALAD

Steps:

• Preheat your oven to 400F and line a baking sheet with parchment. Toss the cubed sweet potato in oil and place them on the baking sheet. Transfer the sheet to the oven. Roast the sweet potatoes for 35-40 minutes, stirring once halfway through, or until the sweet potatoes are tender and crispy at the edges.
• While the potatoes roast, bring a pot of water to boil. Add the lentils and cook for 20-30 minutes, or until the lentils are tender but not mushy. Drain the lentils. (If you're using pre-cooked/canned lentils, you can skip this step.)
• Whisk together the tahini, water, vinegar, mustard, maple syrup, and salt.
• Place the roasted sweet potatoes, cooked lentils, tomatoes, and arugula into a large mixing bowl. Add the dressing. Toss well to combine. Taste the salad and add a pinch of salt if desired and black pepper to taste. Serve the recipe on its own or with whole grain toast or crackers.