Lentil, beetroot, mint and snow pea salad
Nutrition per serving
| Calories | 517 kcal |
| Protein | 27.4 g |
| Carbs | 64.9 g |
| Fats | 19.3 g |
| Saturated Fat | 3 g |
| Monounsaturated Fat | 9.9 g |
| Polyunsaturated Fat | 4.9 g |
| Sugars | 15.3 g |
| Fiber | 26.9 g |
| Sodium | 108 mg |
Ingredients
| Canned Lentils | |
| Beetroot | |
| Peas, Snow/Snap/ Mangetout | |
| Baby Rocket | |
| Baby Spinach | |
| Fresh Mint Leaves | |
| Avocado | |
| Balsamic Vinegar | |
| Pumpkin Seeds |
1. Prepare by rinsing and draining lentils. Drain and cut beetroot into quarters. Trim and thinly slice snow peas. Chop the mint leaves and dice the avocado.
2. Mix thoroughly in a large bowl the lentils, beetroot, peas, spinach and mint leaves, and avocado.
3. Add the balsamic vinegar to the bowl and season with pepper. Then mix thoroughly together.
4. Finish by topping with pumpkin seeds.