Warm Lentil, Cous Cous and Goat’s Cheese Salad
with Roasted Beetroot
“Salad Season” was always met with a certain amount of dread when Head Chef Patrick was a nipper. In fact his favourite trick was running into the back garden and hurling his dinner into the neighbour’s garden. Since then he’s been on a personal crusade to liven up the humble salad and tonight’s recipe has more flavour and texture than you can shake a stick at! Packed full of protein from lentils, pecans and goat’s cheese and tempered by the tang of roasted beetroot, your neighbours won’t be getting any free compost this evening!
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.
Total30 minutes
Active
DifficultyEasy
Cooking Instructions and Tips
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