LENTIL, BEETROOT & GOAT'S CHEESE SALAD
Want to get in shape but don't know what to have for lunch?
Let's get cooking...
This recipe is part of a series where I will be sharing some of my favourite meals that are designed for better weight management and optimum nutrition.
Today on the menu is the perfect autumn salad. Inspired by Gail's bakery, I have designed my version of the lentil, beetroot and goat's cheese salad topped with roasted golden hazelnuts and a mouth-watering sun-dried tomato dressing.
Lentils are a great source of plant protein and packed with fibre. It's the perfect ingredient to keep you satiated for hours after your meal. Both protein and fibre are key components of food you can use to manage your weight better. Partnered up with beetroot and goat's cheese, this salad really is a flavour sensation.
It takes less than 15 minutes to prepare and assemble, proving you use some short cuts like I did.
BEETROOT & GOAT'S CHEESE SALAD
70g rocket, washed and ready to eat
250g puy lentils, ready cooked (I used merchant gourmet ready pouch)
1 cooked beetroot
40g goat's cheese
20 hazelnuts, skinless
Handful of mint leaves, leave 2 leaves for the dressing and chop the rest finely for garnish
FOR THE DRESSING:
3 Sun-dried tomatoes
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon english or wholegrain mustard
2 mint leaves (save the rest to garnish the salad)
1/3 cup water
Pre-heat the oven on 200°C/ 400°F/ gas mark 6.
Roughly chop the beetroot and place on a baking tray lined with foil or baking paper. Place the hazelnuts on the same tray with some distance between the beetroot and hazelnuts. Place in the oven and cook for 6-8 minutes, keeping an eye on the hazelnuts not to burn.
Meanwhile, add all the dressing ingredients, including water to a blender dish and blend well for a minute or until you have a smooth dressing.
Once the beetroot and the hazelnuts are out of the oven, let them cool down. Roughly chop the hazelnuts.
To arrange the salad, use a large serving bowl and layer the salad with rocket leaves, followed by the lentils, beetroot and goat's cheese. Top with the the hazelnuts and finely chopped mint (use as much or little as you like), pour the dressing all over and enjoy.
Iman Hassan (BSc, ANutr)
Registered Private Nutritionist
Weight management specialist
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