Name: Shiitake, lentil and beetroot salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 cup cooked lentils; 1 Tbsp Dijon mustard; 125g shiitake mushrooms; 1 Tbsp Lemon juice; 1 Tbsp olive oil; 1 clove of garlic, minced; 1 bunch of spring onion; 1 pack marinated chilli baby beetroots (about 200g); Fresh herbs of your choice (mint, coriander, parsley, chives etc)

Shiitake, lentil and beetroot salad

1 Nov 2021

by Dinna

Prep Time

10 minutes

Cook Time

5 minutes

Total Time

15 minutes

Background

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

1 cup cooked lentils
1 Tbsp Dijon mustard
125g shiitake mushrooms
1 Tbsp Lemon juice
1 Tbsp olive oil
1 clove of garlic, minced
1 bunch of spring onion
1 pack marinated chilli baby beetroots (about 200g)
Fresh herbs of your choice (mint, coriander, parsley, chives etc)

Instructions

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.