Serves 1
5 mins
Easy
Lentils, beetroot and goats cheese come together in this high fibre, plant protein salad. Serve with roast chicken or grilled fish.
Mediterranean
Summer, Autumn, Winter, Spring
Lunch, Dinner, Side
1.
Drain and rinse the lentils well, then shake the excess water off.
2.
Dice the baby beetroot and add to a bowl with the brown lentils.
3.
Crumble goats cheese all over, and add finely sliced fresh mint and toss the salad well.
4.
Finally, add extra virgin olive oil and raspberry vinegar, crack a little salt and toss.
We use Meredith dairy marinated goats cheese in this recipe as it’s not a strong goat cheese flavour. Add 100g of rocket for some fresh greens. 2 serves of veggies per plate.
Delicious
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