Warm Beetroot, Lentil and Goats Cheese Salad (MC)

Ingredients

• 2 beetroots, cooked (not pickled), quartered
• 3 tbsp tinned cooked lentils, rinsed and drained
• 1 tbsp balsamic vinegar
• 1 tsp extra-virgin olive oil
• 1 tsp Dijon mustard
• Freshly ground black pepper (to taste)
• Handful of mixed salad leaves
• 15g red onion, finely sliced
• 4 cherry tomatoes, halved
• 30g goat’s cheese
• 15g walnuts, chopped

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Instructions:

1. Preheat the oven to 180°C.

2. Place the beetroot on a baking tray and put in the oven for 4-5 minutes to warm through.

3. Add the lentils, balsamic vinegar, extra-virgin olive oil, Dijon mustard and black pepper to a saucepan and stir to combine.

4. Heat over a low heat for 5-6 minutes or until warmed through.

5. Add the salad leaves, red onion, cherry tomatoes and beetroot to a salad bowl.

6. Top with the warmed lentils and dressing, crumble over the goat's cheese and sprinkle over the walnuts.

7. Serve and enjoy.

Lunch

Serves: 1

Medium Carb