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.

6

10m

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

Vegetarian
Dairy-free
Egg-free
Lactose-free
Peanut-free
Sesame-free
Soy-free
Yeast-free

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.