Lentil Salad with Goat's Cheese
with sweet potato and cranberry dressing
Tags:
Veggie
•Calorie Smart
Allergens:
Almonds
•Peanuts
•Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
½ pack
Lentils
150 g
Sweet potato
½ piece
Purple carrot
½ piece
Red onion
½ sachet(s)
Dried thyme
½ piece
[Persian] cucumber
30 g
Arugula & lamb's lettuce
20 g
Cranberry chutney
15 g
Salted almonds
(Contains Almonds, Peanuts May be present Tree nuts, Sesame)
25 g
Fresh goat's cheese
(Contains Milk)
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
1 tablespoon
White balsamic vinegar
½ teaspoon
Sugar
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2656 kJ
Calories635 kcal
Fat27.8 g
Saturated Fat6.8 g
Carbohydrate70.7 g
Sugar26.2 g
Dietary Fiber14.9 g
Protein18.3 g
Salt2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Bowl
•Salad Bowl
Cooking Steps
1
- Preheat the oven to 200 degrees.
- Peel or thoroughly wash the sweet potatoes and carrot and dice into 1cm cubes. Cut half of the onion into wedges.
- Transfer to a parchment-lined baking sheet, drizzle with olive oil and sprinkle on the thyme. Season with salt and pepper.
- Bake in the oven for 13 - 15 minutes, or until done.
2
- Slice the rest of the onion into half rings.
- In a bowl, mix half of the white balsamic vinegar with the sugar. Add a pinch of salt and the onion rings. Stir well to combine.
Did you know... onions provide numerous benefits. Not only are they rich in fibre and B vitamins, they are also high in antioxidants and vitamin C.
3
- In a salad bowl, mix the cranberry chutney with the rest of the white balsamic vinegar, the extra virgin olive oil and the mustard. Season with salt and pepper to taste.
- Dice the cucumber. Roughly chop the salted almonds. Drain the lentils.
- Add the lettuce, lentils, cucumber, and roasted vegetables to the salad bowl and mix with the dressing.
4
- Serve the salad on deep plates and the goat’s cheese on top.
- Garnish with the pickled onions and the salted almonds.