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When buying raspberry vinegar opt for quality, if you can. The best ones are slightly syrupy in texture with a fragrant natural hint of raspberries that just lifts a salad to new heights and works particularly well with the beetroot, lentils and hazelnuts.


Serves: 4

  • 150g dried green lentils

  • 125g mixed red salad leaves

  • 1 radicchio, leaves separated and halved cross-ways, if large

  • 200g cooked beetroot in natural juice, drained and cubed

  • 2 red spring onions, finely sliced

  • 3 tbsp chopped flat-leaf parsley

  • 60g hazelnuts, toasted and halved

  • Raspberry dressing

  • 4 tbsp extra virgin olive oil

  • 2 tbsp good-quality raspberry vinegar

  • 1 heaped tsp clear honey

  • 1 tsp Dijon mustard

  • sea salt and freshly ground black pepper

From  Salad Bowl

Duncan Baird Publishers, 2011


Put the lentils in a pan and cover generously with water. Bring to the boil, then turn the heat down and simmer, part-covered, for 25 minutes or until tender. Drain the lentils.


Meanwhile, make the raspberry dressing. Put all the ingredients in a screw-top jar and shake until combined, then season.


Arrange the salad leaves and radicchio on a large serving plate and top with the lentils, beetroot and spring onions. Spoon the dressing over, toss lightly to combine, then scatter over the parsley and hazelnuts before serving.

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