Warm Lentil salad with Baby Spinach and Walnuts
125g brown lentils
4 spring onions, finely chopped
125g cherry tomatoes, halved
60g walnut pieces
1tbsp mint leaves, roughly chopped
Juice of ½ a lime
3 tbsp Udo’s Choice oil
1 tbsp red wine vinegar
Himalayan salt and freshly ground black pepper
2 handfuls washed baby spinach leaves
Put lentils in saucepan and cover with water.
Boil for 20 minutes, drain and transfer to a bowl.
Mix with spring onions, tomatoes, walnuts and chopped mint.
Place lime juice, oil and vinegar in a screw top jar. Shake. Pour over warm lentils.
Toss lightly and season with salt and pepper.
Arrange the baby spinach leaves on a serving plate and pile salad on top.
