Beetroot, Lentil and Goat's Cheese Salad

Name: Beetroot, Lentil and Goat's Cheese Salad with Walnuts, Fresh Lemon & Dill
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 1 Dill; 1 Wholegrain Mustard; 1 Echalion Shallot; 12 Red Wine Vinegar; 15 Honey; 2 Garlic Clove**; ½ Lemon; 50 Baby Leaf Mix; 20 Walnuts; 250 Cooked Beetroot; 125 Goat's Cheese; 1 Lentils; 2 Olive Oil for the Dressing

with Walnuts, Fresh Lemon & Dill

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Wholesome and nourishing, this delicious salad is packed with fresh, good-for-you ingredients that will keep you feeling full. Lentils, a good source of iron, are warmed through with shallots and garlic before being stirred through with red wine vinegar and peppery mustard. Served with lemon and honey dressed leaves, earthy beetroot and crunchy cucumber, the dish is finished o with crumbled goat’s cheese and chopped walnuts for a quick, healthy recipe, perfect for any night of the week.

Tags:

Balanced

•Veggie

•Under 600 calories

Allergens:

Sulphites

•Nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Dill

Wholegrain Mustard

Echalion Shallot

Red Wine Vinegar

(Contains: Sulphites)

Honey

Garlic Clove**

Lemon

Baby Leaf Mix

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

250

Cooked Beetroot

125

Goat's Cheese

Lentils

Not included in your delivery

Olive Oil for the Dressing

Nutritional information

Energy (kcal)582 kcal

Energy (kJ)2433 kJ

Fat35 g

of which saturates12 g

Carbohydrate38 g

of which sugars20 g

Protein22 g

Salt2.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Sieve

•Grater

•Knife

•Medium Saucepan

•Bowl

•Plate

Instructions

Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve. Chop the lemon in half.

Heat a drizzle of oil in a small saucepan on medium heat. When hot, add the shallot and cook, stirring, until soft, 3-4 mins. Stir in the garlic and cook for another 30 seconds. Stir the lentils through the shallot and garlic until piping hot, 2-3 mins, then remove the pan from the heat.

Off the heat, stir the red wine vinegar and mustard into the lentils along with the olive oil (see ingredients for amount). Season with salt and pepper, set aside.

Roughly chop the dill (stalks and all). Roughly chop the walnuts. Chop each beetroot into 6 segments. TIP: Wear gloves when handling the beetroot to avoid staining your hands!

In a large bowl, stir together the honey, lemon juice and olive oil (see ingredients for amount) Season with salt and pepper. Add the baby leaves and half the walnuts and toss to coat.

Gently toss half the dill through the lentils. Arrange the baby leaf salad on your plates and top with the lentils. Arrange the beetroot on top and crumble over the goat's cheese. Finish with the remaining walnuts and dill. Enjoy!