Italian lentil salad – The Mail


1½ tbsp extra virgin olive oil

¼ lemon, zest and juice

Sea salt

Black pepper

25g hazelnuts, chopped

1 spring onion, trimmed and chopped

¼ cucumber, diced

½ red pepper, deseeded and diced

Fresh basil, chopped

1 x 400g tin canned lentils, drained and rinsed  


1. Whisk together the olive oil and lemon juice. Season with salt and pepper.

2. Place all the ingredients for the salad into a bowl with the lentils, pour over the lemon dressing and toss together to serve.

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