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

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