Goat cheese, lentil & beetroot salad

Vegetarian
Total
35m
Prep
15m
Chill
12m
Cook
8m
B Carbon Rating

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. 1

    Pre-heat the oven to 200°C (390°F)

  2. 2

    To a baking tray add chopped beetroot and hazelnuts – making sure to keep them separate

  3. 3

    Place the baking tray into the preheated oven for 8 minutes, once finished remove and allow to cool

  4. 4

    Wash and spin the rocket – once spun, add it to a large mixing bowl

  5. 5

    Drain, wash and spin the lentils – once spun, add them to the mixing bowl

  6. 6

    Slice the goat cheese into chunks and put it in the mixing bowl

  7. 7

    Finely chop the mint and sprinkle over the top of the salad

  8. 8

    To a blender add sundried tomatoes, olive oil, red wine vinegar, wholegrain mustard, mint and water – blend until smooth

  9. 9

    Once the beetroot and hazelnuts have cooled add them to the mixing bowl

  10. 10

    Pour the sauce over the salad and mix well until it’s all coated in the sauce

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