Lentil and walnut salad with Marmite™ vinaigrette

Lentil and walnut salad with Marmite™ vinaigrette

At a glance

  • Preparation
  • Cook time
  • Difficulty Easy
  • Serves 6

Ingredients

Salad
  • 1 cup (250 grams) red or brown rice
  • 1 x 400g can lentils, drained and rinsed
  • 1 x 400g can red kidney beans, drained and rinsed
  • 4 carrots, peeled and grated
  • 100g walnuts or almonds, toasted
  • 4 granny smith apples, cored and sliced
  • 2 handfuls rocket leaves
  • handful of fresh mint leaves
Vinaigrette
  • ¼ cup olive oil
  • 3 tbs cider vinegar
  • 1 tsp Marmite™
  • ½ lemon, juice

Method

  1. Wash the rice in a sieve under cold running water. Cook rice in a medium saucepan with 6 cups water for 25 to 30 minutes, then drain.
  2. Toast walnuts, then arrange the lentils, red rice, red beans, grated carrot, walnuts, apples and rocket leaves on a large platter.
  3. Make the vinaigrette: In a glass jar mix all the vinaigrette ingredients together, give it a good shake. Drizzle the vinaigrette over the salad and garnish with mint leaves.

Nutritional info

Per serving

  • Energy-Calories 435
  • Protein 18
  • Fat-Saturated 2
  • Carbohydrate 56
  • Carbohydrate-Sugars 12
  • Sodium 49
  • Potassium 835
  • Calcium 122
  • Iron 4.9