with root veg, apple and lentils
Creamy melting goat's cheese slathered in herbs tops this abundant salad, but it's really only the tip of the iceberg. Stunning sweet potato, crunchy lentils and crisp apple slices provide an array of different flavours with a good mix of tender veg and crunchy textures at play.
Allergens
Utensils
Tags
Apple
1 unit(s)
Goat's Cheese
100 grams
Lentils
1 pack(s)
Italian Herbs
1 sachet(s)
Carrot
1 unit(s)
Salad Leaves
120 grams
Sweet Potato
1 unit(s)
Parsnip
1 unit(s)
Honey Mustard Dressing
1 sachet(s)
Oil
to taste
Salt
to taste
Pepper
to taste
- Preheat oven to 240°C/220°C fan/gas mark 9.
- Drain and rinse the lentils. Place on a lined baking tray.
- Trim the carrot and parsnip and halve both lengthways (unpeeled). Chop into 1cm wide, 5cm long batons.
- Chop the sweet potato into 2cm chunks.
- Place the veg next to the lentils. Toss everything together with salt, pepper and a drizzle of oil. Roast on the top shelf until the veg is tender, 18-20 mins.
TIP: Use two baking trays if necessary.
- Meanwhile, place the goat's cheese on a separate lined baking tray.
- In a small bowl, mix the Italian herbs with a good glug of oil.
- Pour the herby oil over the goat's cheese.
- When 5 mins of cooking time remain for the veg, bake the goat's cheese in the oven until starting to melt, 5-6 mins.
- Trim the salad leaves, quarter lengthways and roughly chop widthways.
- Quarter the apple, remove the core and seeds and thinly slice.
- When everything is almost ready, add the salad leaves and apple to a bowl.
- Add a drizzle of oil with the honey mustard dressing and toss to coat.
- Divide your dressed salad between bowls.
- Top with the warmed goat's cheese, lentils and roast veg.
2669
kJ
Energy (kJ)
638
kcal
Energy (kcal)
18.4
g
Fat
9.2
g
of which saturates
86.7
g
Carbohydrate
39.6
g
of which sugars
13.5
g
Dietary Fiber
29.1
g
Protein
0
mg
Cholesterol
3.6
g
Salt
