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 250g pouches of cooked puy lentils 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 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.
team@theguthealthdoctor.com
September 9, 2021 @ 9:49 amServes 4 :)
Natalia Cortes
September 9, 2021 @ 3:53 amWould love to know how many servings? 2 or 4?
Rachel
August 8, 2021 @ 3:42 pmMade this today for lunch. It was absolutely delicious but I used organic feta rather than goat's cheese as there's no Soil Association Organic Goat's Cheese available (I choose SA Certified Organic dairy products for welfare reasons).