Puy Lentil, Pickled Carrot and Chorizo Salad with a Wholegrain Mustard Dressing Recipe
www.spaulyseasonalservings.com
www.spaulyseasonalservings.com

Puy Lentil, Pickled Carrot and Chorizo Salad with a Wholegrain Mustard Dressing Recipe

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Ingredients

  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 1/2 tbsp wholegrain mustard
  • 1/2 tbsp of honey mustard (or just honey)
  • 1/2 tbsp lemon juice (I used bottled)
  • small pinch of salt

Instructions

    Rinse the lentils well under cold water, place them in a pan and cover with cold water about an inch above the lentils, bring to the boil and simmer for 20 minutes.
    While the lentils are cooking, heat a small frying pan on a medium -low heat and dry fry the chorizo a minute on each side, set aside on kitchen roll to drain off any excess oil.
    Add all the dressing ingredients into a jar and shake well.
    Once lentils have cooked, drain and rinse again.
    To assemble the salad add a handful of rocket leaves to a bowl, add your lentils, sundried tomato, carrots and chorizo. Shake the dressing jar again and spoon over the salad.

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