LENTIL & BEETROOT SALAD
Smartpoints VALUE PER SERVE 3 SERVES 8 PREP 20 mins COOKING TIME 20 mins
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.