Recipes › Lunch

• Lunch
• 30 min
• Gluten-Free
• Pescatarian
• Vegetarian

Lentil, beetroot and goat's cheese salad

Puy-style lentils with beetroot, walnuts and goat's cheese.

Calories

537

Protein

25 g

Carbs

53 g

Fat

27 g

Per serving. Makes 2 servings.

Ingredients

• 120 g Green lentils, dry
• 200 g Beetroot, cooked
• 60 g Goat's cheese
• 30 g Walnuts
• 60 g Rocket
• 2 servings Classic vinaigrette

Contains: Milk, Mustard, Sulphites, Tree nuts. Always check the labels of what you buy.

Method

1. Rinse the lentils, put them in a pan, cover generously with water and simmer for 20 minutes until tender but still holding their shape. Drain well.
2. While the lentils are warm, toss them with the vinaigrette so they soak up the flavour. Leave to cool slightly.
3. Dice the beetroot and roughly chop the walnuts.
4. Toss the lentils with the rocket and beetroot.
5. Crumble over the goat's cheese and scatter with the walnuts.

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