This is a beautiful salad, a winner with adults and kids alike. The freshness of coriander and mint, coupled with the sweet crunch of apple and the earthy deliciousness of the beetroot make a perfect combination.
To make the salad, toss together:
2-3 beetroot, cooked whole until tender, peeled & diced (see here)
2 granny smith apples, peeled and diced
250 g cooked puy lentils (equivalent to 1 x 400g tin lentils), rinsed and drained
1 bunch coriander, roughly chopped
1 small bunch mint, roughly chopped
1 Lebanese cucumber, diced
2-3 spring onions sliced, or 1/4 red onion, finely diced
For the dressing whisk together in a small bowl:
Juice of 1 lemon
¼ cup extra virgin olive oil
Season with sea salt and freshly ground black pepper to taste.