Radish, lentil & mint salad

2 of 5-a-day 30-60 minutes 4 servings 400 kcal or less healthy side dish picnic side dish spring

N/A

Source

Ingredients

50g walnut pieces

3 tbsp olive oil

1 red onion , sliced

1 tsp black treacle

2 tbsp sherry vinegar

small pack mint , leaves picked and half chopped

400g can green lentils , drained and rinsed

½ cucumber , chopped

300g radishes , some left whole, others sliced and chopped (try to use a mixture of varieties, such as mooli and red meat radishes – see tip)

Method

Toast the walnut pieces in a large frying pan over a medium heat until fragrant and just starting to char at the edges. Tip into a bowl and set aside.

In the same pan, turn the heat down to low and add 1 tbsp olive oil. Add the onion, fry gently for around 10 mins until soft, then take the pan off the heat. Add the black treacle, Sherry vinegar and the rest of the olive oil, then mix and leave to cool. Add the chopped mint to the pan, and season well.

In a large bowl, mix together the lentils, cucumber and half the radishes, then pour over the cooled onion and mint dressing. Toss everything together and pile onto a serving dish. Scatter over the walnut pieces and the rest of the mint and radishes, then serve.