Green Bean & Lentil Salad with Pickled Radish, Walnuts & Apple Dressing


I had a rather underwhelming experience with a salad last week.  A salad which promised so much more than it delivered.  It wasn’t the concept of the dish, nor the ingredients (they were beautiful), rather, it was such a simple faux pas committed in that restaurant’s kitchen that completely altered the taste, texture and ultimate result of that dish.  It was cold, like straight out of the refrigerator, freezing cold - I couldn’t even taste all those delicious flavours that I knew were in there.   Ugh, it was so upsetting!

Anyway, why did I tell you that?  Because I don’t believe that salads should be served straight out of the refrigerator, nor should they only be reserved for the warmer months.  An autumnal salad on a cold day with some crusty bread and a glass of red can be just as comforting as a stick to your ribs casserole.  This salad I’m sharing with you, is as hearty and nourishing as it is delicious.  Just please promise me that you will serve it warm (lukewarm, not hot) or room temperature, and not straight out of the fridge!!




Green Bean & Lentil Salad with Pickled Radish, Walnuts & Apple Dressing

(vegan | gluten free)

serves 4-6 as a side | cook + prep time = 35 mins




100g black beluga lentils, rinsed (puy or green lentils work well too)

300g green beans, trimmed

1/2 cup walnuts

3 or 4 baby radish, thinly sliced

3 tbsp apple cider vinegar

1/4 tsp salt

1/4 tsp sugar



1/2 apple, peeled

1/3 tsp seeded mustard

4 tbsp olive oil

2 tsp apple cider vinegar

pinch of salt



fresh dill



In a small bowl mix together the apple cider vinegar, salt and sugar and then add the thinly sliced radish.  Set aside to ‘quick pickle’ whilst you prepare the other elements.

Place the lentils and 1.5 cups of water in a small saucepan, cover and bring to the boil, then reduce the heat and simmer for 15-20 minutes or until the lentils are tender.  Be careful they don’t overcook and turn to mush, they should have a slight ‘bite’ to them.  Drain, season with salt and set aside.

Cook the green beans in a medium saucepan of boiling salted for 3-5 minutes, until just tender.  Drain, refresh immediately under cold running water and pat dry.  

In a dry frying pan, lightly toast the walnuts for a few minutes, shaking the pan occasionally so they don’t burn.  Leave to cool.  

Meanwhile, for the dressing, grate the apple on a fine grater and place in a small bowl together with the remaining dressing ingredients.  Whisk to combine.  Check seasoning and adjust if required. 

To serve, scatter the lentils over a serving plate and top with the green beans.  Use your hands to mix gently together.  Top with slices of pickled radish and walnuts.  Drizzle with the apple dressing and top with fresh dill fronds.   Serve warm or at room temperature!!


Mel xoxo

Mel Amos