Italian lentil salad – The Mail
Ingredients
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
Method
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.