Goat cheese, lentil & beetroot salad
Nutrition per serving
- 457
Calories
- 9.1g
Fiber
- 16.7g
Protein
15% - 19.7g
Carbs
17% - 34.5g
Fats
68% - 6.9g
Sugar
Ingredients
4
Instructions
- 1
Pre-heat the oven to 200°C (390°F)
- 2
To a baking tray add chopped beetroot and hazelnuts – making sure to keep them separate
- 3
Place the baking tray into the preheated oven for 8 minutes, once finished remove and allow to cool
- 4
Wash and spin the rocket – once spun, add it to a large mixing bowl
- 5
Drain, wash and spin the lentils – once spun, add them to the mixing bowl
- 6
Slice the goat cheese into chunks and put it in the mixing bowl
- 7
Finely chop the mint and sprinkle over the top of the salad
- 8
To a blender add sundried tomatoes, olive oil, red wine vinegar, wholegrain mustard, mint and water – blend until smooth
- 9
Once the beetroot and hazelnuts have cooled add them to the mixing bowl
- 10
Pour the sauce over the salad and mix well until it’s all coated in the sauce