Lentil, Beetroot & Hazelnut Salad with Ginger Dressing - amelia freer

Name: Lentil, Beetroot & Hazelnut Salad with Ginger Dressing - amelia freer
Cuisine: European, British
Ingredients: serves 2-3; INGREDIENTS; 250g puy lentils, rinsed; 625ml filtered water; 3 cooked (unpickled) beetroot, cut into small cubes; 2 spring onions, finely sliced; 2 tbsp hazelnuts, roughly chopped; handful fresh mint, roughly chopped; handful fresh parsley, roughly chopped; sea salt; 2cm piece fresh ginger, roughly chopped; 1 tsp dijon mustard; 6 tbsp olive oil; 1 tbsp apple cider vinegar; pinch of sea salt and freshly ground black pepper; For the ginger dressing