BEETROOT, LENTIL AND GOATS€™ CHEESE SALAD
Ingredients
- ½ x 400g tin small green lentils
- drained and rinsed
- 2 tsp olive oil
- 1 tsp wholegrain mustard
- ½ bag mixed salad leaves (about 60g)
- 100g/3½oz vacuum-packed cooked beetroot
- quartered
- 50g/1¾oz soft goats’ cheese
- sliced
- salt and freshly ground black pepper
Directions
- Heat the lentils a saucepan with a teaspoon of olive oil until just warmed through. Add a splash of water if they start to stick. Remove from the heat and stir through the wholegrain mustard.
- Put the mixed leaves into a serving bowl and top with the hot lentils
- the quartered beetroot and the sliced goats’ cheese. Drizzle the remaining olive oil over the top and season with salt and freshly ground black pepper. Serve with toast.
