Lentil, beetroot and goat's cheese salad
Makes 1 portion
This lentil salad is healthy and seasonal as beetroot is now in season, and best of all it is quick and easy to make. It contains a good amount of protein and fibre and is an excellent blood sugar balancing lunch!
Ingredients
½ x 400g tin green lentils, drained and rinsed
2 tsp. olive oil
1 tsp. wholegrain mustard
½ bag mixed salad leaves
100g ready cooked beetroot quartered
50g soft goat’s cheese, sliced
Salt and ground black pepper
Method
Ingredients
½ x 400g tin green lentils, drained and rinsed
2 tsp. olive oil
1 tsp. wholegrain mustard
½ bag mixed salad leaves
100g ready cooked beetroot quartered
50g soft goat’s cheese, sliced
Salt and ground black pepper
Method
- Heat the lentils in a saucepan with a teaspoon of olive oil until just warmed through
- Put the leaves into a serving bowl and top with the hot lentils, the quartered beetroot and the sliced goats cheese. Drizzle the remaining olive oil over the top and season with salt and freshly ground pepper
- Enjoy!
