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Lentil & vegetable salad with horseradish dressing

  • 0:12 Prep
  • 0:05 Cook
  • 4 Servings


  • 55g (1/3 cup) pine nuts
  • 200g green beans, topped, halved
  • 2 large (about 400g) carrots, peeled, cut into 4cm-long batons
  • 1 x 400g can brown lentils, drained, rinsed
  • 250g (1 punnet) cherry tomatoes, halved
  • 1/3 cup loosely packed fresh continental parsley leaves
  • 1/3 cup torn fresh basil leaves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon horseradish cream
  • 1 small garlic clove, crushed
  • Salt & freshly ground black pepper
  • 1 x 100g pkt gourmet salad mix


  • 1
    Heat a frying pan over medium heat. Add pine nuts and cook, stirring, for 2 minutes or until golden brown. Remove from heat and set aside for 5 minutes to cool.
  • 2
    Meanwhile, cook the beans and carrots in a saucepan of boiling water for 2-3 minutes. Drain and refresh under cold running water. Drain. Place in a bowl with pine nuts, lentils, tomatoes, parsley and basil.
  • 3
    Place the vinegar, oil, horseradish cream and garlic in a jug. Whisk with a fork until combined. Taste and season with salt and pepper.
  • 4
    Add the salad mix to the vegetables with the dressing and use 2 large metal spoons to toss until well combined. Serve as a main meal with crusty bread or as an accompaniment.

Source: taste.com.au


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