This salad, quick and easy to prepare, is full of protein and fibre and so deliciously filling and good for you. It is naturally gluten-free and works beautifully as a substantial lunch or side dish. Unlike most legumes, lentils don't need to be presoaked, but they still offer all the same protein and fiber benefits and an excellent gluten-free carb source.
- Rinse the lentils and put them in a saucepan with plenty of lightly salted water and bay leaf. Bring to a boil, decrease the heat to a simmer, and cook for 15 minutes. Drain well, discard the bay leaf, then transfer to a large bowl.
- Place sliced beets in a medium pan over medium-high heat. Sprinkle some salt over and add in balsamic. Bring to simmer and cook, stirring, for 5 minutes until thickened and syrupy.
- Whisk together walnut oil, red wine vinegar, salt and pepper. Add to lentils. Toss to coat.
- Add the glazed beetroot and arugula to the lentils and gently toss together. Season to taste. Transfer to a serving plate and add some wasabi caviar on top and serve immediately.