This winning combo has layers of earthy flavours rounded off with creamy goat’s cheese and it’ll give you a whopping 14g of gut-loving fibre per portion.
- 2 x pouches of cooked puy lentils (250g)
- 4 large cooked beetroots, cut into wedges
- 20 sundried tomato halves, preserved in oil, roughly chopped
- 2 tbsp balsamic vinegar
- 1 tsp honey, or sweetener of choice
- 2 tbsp extra virgin olive oil
- 60g leaves of choice (e.g. spinach, rocket, watercress)
- 160g goat’s cheese, crumbled
- 60g hazelnuts, roughly chopped
- Add the lentils, beetroot and sundried tomatoes to a mixing bowl.
- Whisk together the dressing ingredients before pouring it over the lentils and veg in the bowl. Let the dressing marinate the ingredients for at least 5 minutes (ideally 30 minutes if you have the time) while you prep the toppers.
- Preheat the oven to 180c/160c fan/gas mark 4.
- Place the blanched hazelnuts on a baking tray and bake for 5 minutes until golden. Set aside to cool, then chop roughly.
- On a large serving tray, plate the green leaves, followed by the marinated mix. Top with goat’s cheese and the hazelnuts. Toss before serving – yum!
- Alternatively, for lunch on the go, grab a glass jar then add the marinated mix first, followed by the goat’s cheese, hazelnuts and leaves to prevent them getting soggy. Give it a good stir before digging in.