The Scottish Mail on Sunday - You
GOAT’S CHEESE, CARROT AND LENTIL SALAD
A warming, filling salad that packs in three of your five a day
Merry Christmas! No doubt all of tomorrow’s festive meals are well-planned by now and I hope that they’re as joyous as can be. It’s in the period after Boxing Day and up to New Year that I find mealtimes can be tricky to manage. The problem is that I’m never really sure what I want to eat: I’m not quite finished with all the Christmas indulgence yet I’m also ready for lighter, more nourishing meals.
So I’ve come up with what I believe is a good strategy to get me through this short transitory period. First, breakfast is key. I’ve had enough of going to bed on a full stomach, so I’ll be aiming to eat bigger portions in the morning and less as I go through the day. Since I’ve got a bit more time on my hands, breakfasts will
After Boxing Day I’m never really sure what I want to eat
be warm, combining fibre and protein to set me up for the day. Kedgeree is top of the list at this time of year, though I also love roasted mushrooms on toast or porridge with stewed fruit and nut butter.
For lunch and dinner, the focus will be on veggies and pulses in a rotation of soups, braised dishes and simple winter salads, bolstered with leftover cold cuts, lean meats and cheese. The recipe here is a winter standby for me. I usually have all the ingredients in the house (though you could use any root veg or cheese), it feels entirely wholesome, and it takes all of about 5 minutes to prepare.
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If we print it here, we’ll send you a bottle of champagne
METHOD Preheat the oven to 220C/200C fan/gas mark 7.
Trim and scrub the carrots, then cut into thin sticks. Toss with 1 tbsp oil, season and spread over a roasting tray. Roast for 20 minutes, stirring halfway.
Meanwhile, drain the lentils,
rinse and mix in a bowl with 1 finely chopped shallot, 1 tbsp olive oil, 1 tbsp red or white wine vinegar and 1 tsp honey. Season. the lentil mixture out over the tray and sit the carrots back on top. Roast for a final 10 minutes.
Divide the lentils and carrots
between plates and top with shavings of goat’s cheese. Some peppery rocket leaves or a generous handful of chopped parsley go nicely in this salad, too.