Goat's Cheese over Cranberry-Dressed Lentil Salad

Name: Goat's Cheese over Cranberry-Dressed Lentil Salad with salted almonds, pickled onion & roasted sweet potato
Total time: 25 min
Yield: 2
Cuisine: European
Ingredients: Lentils; 300 g Sweet potato; 1 piece Purple carrot; 1 piece Red onion; 60 g Arugula & lamb's lettuce; 40 g Cranberry chutney; 30 g Salted almonds; 50 g Fresh goat's cheese; ⅔ sachet(s) Dried rosemary; 1 piece Cucumber; 1 tablespoon Olive oil; 1 tablespoon Extra virgin olive oil; 2 tablespoon White balsamic vinegar; 1 teaspoon Sugar; 1 teaspoon Mustard; to taste Salt and pepper

with salted almonds, pickled onion & roasted sweet potato

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Recipe Developer Steffi: "Goat's cheese goes very well with sweet elements, that's why I chose a cranberry chutney-based dressing for this dish. The salted almonds really complete the recipe!"

Tags:

Calorie Smart

•Veggie

Allergens:

Amandelnoten

•Pinda's

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Lentils

(May be present: Gluten)

150 g

Sweet potato

½ piece

Purple carrot

½ piece

Red onion

30 g

Arugula & lamb's lettuce

20 g

Cranberry chutney

15 g

Salted almonds

(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)

25 g

Fresh goat's cheese

(Contains: Melk (inclusief lactose))

⅓ sachet(s)

Dried rosemary

½ piece

Cucumber

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)2604 kJ

Calories622 kcal

Fat28.1 g

Saturated Fat6.8 g

Carbohydrate67.4 g

Sugar20.1 g

Dietary Fiber14.6 g

Protein18.2 g

Salt0.8 g

Potassium241.3 mg

Calcium32 mg

Iron0.3 mg

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

•Strainer

•Salad Bowl

Cooking Steps

Preheat the oven to 200°C.
Peel or thoroughly wash the sweet potato and carrot. Dice both into 1cm cubes, then transfer to a parchment-lined baking sheet.
Cut half of the onion into wedges and transfer to the baking sheet.
Drizzle with olive oil and scatter over the rosemary. Season with salt and pepper, then roast in the oven for 13 - 15 minutes or until done.

Slice the rest of the onion into half rings.
In a bowl, combine the sugar with half of the white balsamic vinegar.
Add the onion and a pinch of salt, then toss 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.

In a salad bowl, combine the cranberry chutney with the extra virgin olive oil, the mustard and the rest of the white balsamic vinegar. Season to taste with salt and pepper.
Dice the cucumber and roughly chop the almonds. Drain the lentils.
Transfer the lettuce, lentils, cucumber and roasted vegetables to the salad bowl. Toss well to combine with the dressing.