Guys, I think I might have found my new favourite salad! Don’t get me wrong, I’m still loving the Warm Halloumi Butternut Squash Salad but it has to be reserved for dinners or weekend lunches when I’m at home to cook. This Beetroot + Goats Cheese Lentil Salad, on the other hand, is perfectly portable and makes a great office lunch.
I’ve started to enjoy salads so much more lately after putting a bit more thought into the balance of ingredients. For me the key thing is making sure there’s enough protein and carbs to actually fill you up. There’s nothing worse than feeling hungry an hour after lunch! In this salad, goats cheese and lentils fill that gap perfectly.
Talking of balance, there’s a great mix of textures in this goats cheese lentil salad. Juicy beetroot and soft, creamy cheese practically melt in your mouth whilst the lentils add a bit of bite. You could even add in some walnuts for extra crunch but I wanted to keep this salad relatively light so gave them a miss this time.
- 50g rocket
- 50g watercress
- 50g spinach
- 250g cooked puy lentils
- 100g cooked beetroot
- 100g soft goats cheese
- 2 tbsp walnut oil
- 1 tbsp balsamic vinegar
- 1/4 tsp salt
- Chop the beetroot and goats cheese into small bite sized pieces.
- Mix the rocket, watercress, spinach and lentils together and divide between two plates. Scatter the beetroot and goats cheese over the top.
- Mix the dressing ingredients together and drizzle over the salad.