Nectarine and Lentil Salad
3-4 beetroot bulbs, chopped into bite-sized pieces
1 bunch dutch carrots (or 2 medium carrots), sliced
lengthways & halved
1 cup tinned lentils
1 nectarine, sliced into thin wedges
50g crumbled goats feta (or feta of choice)
1⁄4 cup walnuts, chopped, roasted or raw
2 handfuls of salad leaves of choice
Salt & pepper to season
Wash carrots and beets before chopping as advised above, but leave the skin on*
Toss carrots & beets in olive oil and spread evenly on a lined baking tray
Roast in oven at 180°C for 20-30min until softened (beets may cook quicker than carrots depending on the size you’ve cut them)
Meanwhile, arrange salad leaves on a serving platter, and spoon some lentils on top
Once the carrots and beets are done, layer with remaining ingredients on top of your salad leaves, drizzle with balsamic vinegar & olive oil dressing and season with salt & pepper.
*Over 50% of the fibre of fruits and vegetables is contained in the skin, by leaving the skin on you are increasing your daily fibre intake.