Toasted Walnut Salad

Name: Toasted Walnut Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves: 4
Ingredients: 2 handfuls of walnut pieces, toasted; 1 head of broccoli, large stalk removed, cut into small florets; 3 handfuls of oakleaf or other red salad leaves, torn into large pieces; sea salt and freshly ground black pepper; 1 tsp clear honey; 235 g /8½ oz/1⅓ cups drained tinned green lentils or cooked dried green lentils; 4 tbsp extra virgin olive oil; 2 tbsp balsamic vinegar, plus extra if needed; 2 cooked beetroot/beets, diced; 1 handful of shredded red cabbage; ½ red onion, diced

Preparation info

Serves:
4

Difficulty
Easy
Ready in
40 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

If I’m using chopped walnuts, I prefer to buy walnut pieces — not only do they save the bother of chopping, they are also much cheaper than whole or halved walnuts. Steer clear of turning the oven on to roast a small amount of nuts — it makes sense to plan ahead, if you can, and utilize the oven for more than one dish.

Ingredients

1 head of broccoli, large stalk removed, cut into small florets
3 handfuls of oakleaf or other red salad leaves, torn into large pieces

Method

Cook the broccoli in a pan of boiling salted water for 4 minutes until only just tender. Refresh under cold running water and leave to drain and cool.
Mix together the ingredients for the dressing — adding more balsamic vinegar if you like a sharper dressing — and season with salt and pepper.
Put the salad leaves on a large serving plate and scatter over