Beetroot, barley, lentil and hazelnut salad
This delicious salad is packed full of goodness. It makes a great side, or it can be upgraded to a filling main with your choice of protein.

Serves
6
Prep
10m
Cooking
20m
Ingredients
- 1/2 cup (100g) French-style lentils
- 1/2 cup (100g) pearl barley
- 1 orange, zested, juiced
- 2 tbs apple cider vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- 1/3 cup (80ml) walnut oil or olive oil
- 1 bunch beetroot, trimmed, thinly sliced
- 1 bunch radishes, thinly sliced
- 120g pkt baby rocket leaves
- 1/2 cup (70g) hazelnuts, toasted, chopped
Method
STEP 1
Place the lentils in a saucepan over high heat. Cover with water. Bring to the boil. Cook for 20 mins or until tender. Refresh under cold water. Drain well.
STEP 2
Meanwhile, place the barley in a separate saucepan over high heat. Cover with water and bring to the boil. Cook for 20 mins or until tender. Refresh under cold water. Drain well.
STEP 3
Place orange juice, vinegar, mustard, honey and oil in a screw-top jar. Seal and shake until well combined. Season.
STEP 4
Arrange the lentils, barley, beetroot, radish, rocket and hazelnut on a large serving platter. Drizzle with dressing. Sprinkle with the orange zest.
Make it a main: to turn this side into a filling meal, serve it with chargrilled beef sausages or thinly sliced roast beef.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.