Lentil salad with beetroot and goats' cheese
This lentil salad is healthy, luxurious, but best of all, it’s quick. Use any mustard you have to hand and feel free to add fried bacon instead of goats’ cheese.
By Emily Angle
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
Method
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.
Recipe Tips
On hot days, use a sachet of pre-cooked lentils and eat at room temperature.
Summer
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