Nectarine and Lentil Salad
Rated 3.0 stars by 1 users
Servings
4
Prep Time
5 minutes
Cook Time
30 minutes
Ingredients
-
3-4 beetroot bulbs, chopped into bite-sized pieces
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1 bunch dutch carrots (or 2 medium carrots), sliced
lengthways & halved
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1 cup tinned lentils
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1 nectarine, sliced into thin wedges
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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
-
Balsamic vinegar
-
Olive oil
Directions
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.
Recipe Note
*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.
