(VE)Puy Lentil & Tofu Salad

Serves 4


2 large beetroot thinly sliced

200 g Puy lentils

1 tablespoon flax seed oil (olive oil)

1 teaspoon Dijon mustard

Sea salt and freshly ground black pepper

Bunch of parsley

100 g pecans toasted and roughly chopped

½ pkt firm tofu



If you have raw lentils place in a pan cover with cold water, bring to the boil and simmer for approximately 15 to 20 minutes until cooked.

If you have bought prepared lentils place into a bowl add the beetroot and pecans.

Whisk together the oil, mustard, vinegar, salt and pepper and then add to the puy lentils and mix the parsley in.  Sprinkle with chopped tofu and serve.