Lentil, BLACK DIAMOND® Plum and Celeriac Salad
- Servings
10
- Prepration Time
10 mins
- Cook Time
10 mins
INGREDIENTS
- 250 puy lentils (1 cup) cooked or canned
- 1 red onion finely chopped
- 1 celeriac peeled and cut into 2 cm cubes, then steamed, until tender
- 1 spinach leaves
- 1 plumbs stone removed and sliced into quarters
- fresh thyme leaves to garnish
- almond flakes toasted
- Dressing
- 2 tbsp lemon juice
- 3 tbsp olive oil
- Sea salt and ground black pepper to taste
METHOD
- Place lentils, onion, celeriac and other ingredients into a large mixing bowl and toss through dressing and top with almond flakes.
- This can be a light lunch or served as a side dish.
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