Recipe with honey

Rapeseed Honey Lentil Salad with Apple and Dressing

Rapeseed honey is creamy and mild, binding the dressing beautifully without overpowering the earthy lentils.

⏱ Preparation 20 min · Cooking/baking time 25 min · Total 45 min · 4 servings

Ingredients

• 200 g mountain lentils (Puy lentils)
• 1 bay leaf
• 1 tart apple
• 1 small red onion
• 1 stick of celery
• 1 handful flat-leaf parsley
• 3 tbsp apple cider vinegar
• 4 tbsp rapeseed oil
• 1 tbsp rapeseed honey
• 1 tsp medium-hot mustard
• Salt, pepper

Method

1. Rinse the lentils and cook with the bay leaf in plenty of unsalted water for 20–25 minutes until just tender.
2. Drain the lentils, remove the bay leaf and leave to cool briefly.
3. Core and finely dice the apple, finely chop the onion, and slice the celery thinly.
4. For the dressing, whisk together the apple cider vinegar, rapeseed oil, rapeseed honey and mustard, then season with salt and pepper.
5. Mix the lentils with the apple, onion and celery, then stir in the dressing.
6. Chop the parsley, fold it in and leave the salad to infuse for 10 minutes.
7. Taste again before serving.

Nutritional values per serving (approx.): 290 kcal · Fat 13 g · Carbohydrates 30 g · Protein 12 g

Tip: This salad tastes just as good the next day, making it great for taking along.

Honey used: View rapeseed honey in the shop →

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