LEN­TIL & BEET­ROOT SALAD

Smart­points VALUE PER SERVE 3 SERVES 8 PREP 20 mins COOK­ING TIME 20 mins

Weight Watchers Magazine (Australia) - - Cold Buffet -

1¼ cups (240g) French-style

green lentils 2 tbs olive oil 2 tbs baby ca­pers 2 tbs red wine vine­gar 2 tsp honey 400g beet­root, shred­ded 120g goat’s cheese, crum­bled 2 tbs chopped fresh dill

1 Cook lentils in a large saucepan of boil­ing salted wa­ter for 20 min­utes or un­til ten­der but still hold­ing their shape. Drain. 2 Heat half the oil in a small fry­ing pan over medium heat. Add ca­pers and cook for 2-3 min­utes or un­til they change colour. Stir in vine­gar and honey un­til com­bined. Re­move from heat and stir in re­main­ing oil. 3 Pour dress­ing over lentils, sea­son with salt and pep­per and toss to com­bine. Add beet­root and gently toss to com­bine. 4 Add goat’s cheese and dill, keep­ing some for gar­nish, and gently toss to com­bine. Serve sprin­kled with re­main­ing cheese and dill.

THIS RECIPE IS Veg­e­tar­ian; Gluten Free.

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