Shiitake, lentil and beetroot salad
This shiitake, lentil and beetroot salad is perfect as a vegan main meal, served warm with rice or noodles. Alternatively, you can serve it as a side dish with meat and fish, or as a cold salad at a party.
Ingredients
Method
- Put the lentils in a large mixing bowl and mix with the mustard and freshly ground pepper.
- Cut the spring onions into tiny pieces and add a small handful to the lentils.
- Heat the oil in a wok, then stir-fry the mushrooms for 2 minutes. Add the garlic and spring onion and the lemon juice and stir for another 3 minutes. Let it cool.
- Meanwhile cut the beets into small cubes, add these to the lentils.
- Add the stir-fried mushroom and spring onions, then toss well. Season to taste.
- Garnish with fresh herbs just before serving.