Lentil, beetroot, mint and green bean salad

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

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A nutritious and quick-to-make meal for one, this vegan recipe is full of flavour from the earthy beetroot, crunchy beans, and refreshing mint.

Serves: 1

Time to make: 5 mins

Ingredients

More weights & measures

¾ cup canned lentils in spring water, rinsed, drained
100g vacuum-packed baby beetrootbeetsXs, sliced or ⅔ cup canned, drained baby beetrootbeetsX
¾ cup trimmed, sliced green beans or snow peas
1 cup rocketarugulaX and baby spinach leaves
2 tablespoons chopped fresh mint leaves
⅓ avocado, diced
2 teaspoons balsamic vinegar
2 teaspoons olive oil
black pepper
1 tablespoon pumpkin seeds

Instructions

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1 In a large bowl place all ingredients, except pumpkin seeds, and toss until well combined.

2 Scatter salad with pumpkin seeds and serve.

HFG tip

This recipe is from our Shop once for lunch all week feature – make your lunch fast and affordable, one smart shop buys you healthy, fuss-free meals for five days!

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 452 cal

Kilojoules 1890 kJ

Protein 15 g

Total fat 28 g

Saturated fat 4 g

Carbohydrates 30 g

Sugar 17 g

Dietary fibre 19 g

Sodium 190 mg

Calcium 160 mg

Iron 7.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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