Winter salad – Swede and lentils with hazelnuts and mint

2 people | 25 min. + 8h to soak lentils

What you need

  • half swede
  • 150gr. lentils
  • 50gr. rocket salad
  • 5-6 hazelnuts
  • mint
  • black pepper
  • extravirgin olive oil
  • optional greek yogurt


Lentils: If you are using dry lentils, soak them in water the night before cooking them.
Cook the lentils in boiling water with salt, mint and fennel seeds.
It will take from 15 – 20 min, until softened.

Peel the swede and cut it into long chip shapes and place it in a pan with a spoon olive oil, some water and a garlic glove.
Season with salt and mint leafes.

Meanwhile half the hazelnuts and roast them in a hot pan – this will enhance their natural flavor.

Prepare a wide plate where to stard layering the ingredients:
Place some rocket salad at the bottom, add swede and sprinkle lentils on top. Add the roasted hazelnuts to guarnish and finish with fresh mint leafes, grounded black pepper and extravirgin olive oil.

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