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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.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup cooked lentils
  • 1 Tbsp Dijon mustard
  • 125 g 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

Method
 

  1. Put the lentils in a large mixing bowl and mix with the mustard and freshly ground pepper.
  2. Cut the spring onions into tiny pieces and add a small handful to the lentils.
  3. 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.
  4. Meanwhile cut the beets into small cubes, add these to the lentils.
  5. Add the stir-fried mushroom and spring onions, then toss well. Season to taste.
  6. Garnish with fresh herbs just before serving.