Lentil Beetroot Salad with Spinach

Ingredients

• 100 g lentils
• 200 g broccoli
• 3 tbsp olive oil
• Salt
• Pepper
• 2 pre‑cooked beetroot roots
• 100 g Baby spinach
• 1 Organic Orange
• 1 tsp Mustard
• 2 tbsp lemon juice
• 1 tsp Honey
• 2 tsp chia seeds

Instructions

1. 1.

   Cook the lentils in twice the amount of boiling water for about 20–25 minutes until tender. Drain and set aside.

2. 2.

   Meanwhile, clean and cut the broccoli into small florets. Heat 1 tbsp oil in a pan, sauté the broccoli for 5 minutes over medium heat. Season with salt and pepper and set aside.

3. 3.

   Dice the beetroot. Wash and dry the spinach. Peel the orange so that all the white pith is removed. Cut fruit segments between the membranes, collecting the juice.

4. 4.

   For the dressing, whisk together the remaining olive oil, mustard, lemon juice, honey, orange juice, salt, and pepper.

5. 5.

   Combine lentils, broccoli, beetroot cubes, orange segments, spinach, and dressing on two plates. Sprinkle with chia seeds before serving.