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| Beetroot lentil salad |
1. Wrap beetroot in
aluminium foil, bake at 200˚C for 30 minutes. Remove skin and cut into cubes.
2. Simmer 1 part lentil
with 2 parts water and a big pinch of salt until soft, around 30 minutes.
3. Add beetroot, mix
in 1 tbsp of mustard sauce and 3 tbsp of almond butter (or any nut butter), season
with salt and pepper.
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