Toasted Walnut Salad from The Thrifty Veggie by Nicola Graimes

Ingredients

• 2 handfuls of walnut pieces, toasted
• 1 head of broccoli, large stalk removed, cut into small florets
• 4 tbsp extra virgin olive oil
• 2 cooked beetroot/beets, diced
• sea salt and freshly ground black pepper
• 2 tbsp balsamic vinegar, plus extra if needed
• 3 handfuls of oakleaf or other red salad leaves, torn into large pieces
• 1 tsp clear honey
• 235 g /8½ oz/1⅓ cups drained tinned green lentils or cooked dried green lentils
• 1 handful of shredded red cabbage
• ½ red onion, diced