Lentil & vegetable salad with horseradish dressing

13 Ingredients

• 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 tbsp red wine vinegar

• 1 tbsp extra virgin olive oil

• 1 tbsp horseradish cream

• 1 small garlic clove, crushed

• Salt & freshly ground black pepper

• 1 x 100g pkt gourmet salad mix

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4 Method Steps

• Heat a frying pan over medium heat. Add pine nuts (55g (1/3 cup) pine nuts) and cook, stirring, for 2 minutes or until golden brown. Remove from heat and set aside for 5 minutes to cool.

• Meanwhile, cook the beans (200g green beans, topped, halved) and carrots (2 large (about 400g) carrots, peeled, cut into 4cm-long batons) 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 (1 x 400g can brown lentils, drained, rinsed), tomatoes (250g (1 punnet) cherry tomatoes, halved), parsley (1/3 cup loosely packed fresh continental parsley leaves) and basil (1/3 cup torn fresh basil leaves).

• Place the vinegar (2 tbsp red wine vinegar), oil (1 tbsp extra virgin olive oil), horseradish cream (1 tbsp horseradish cream) and garlic (1 small garlic clove, crushed) in a jug. Whisk with a fork until combined. Taste and season with salt and pepper (Salt & freshly ground black pepper).

• Add the salad mix (1 x 100g pkt gourmet 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.

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