Goat's Cheese over Cranberry-Dressed Lentil Salad
with salted almonds, pickled onion & roasted sweet potato
Lentils are nutritional powerhouses! They're cholesterol- and sodium-free and loaded with potassium, iron and fiber. In fact, one serving of lentils provides nearly half as much protein as a serving of pork!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ pack
Lentils
(May be present: Gluten)
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: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
25 g
Fresh goat's cheese
(Contains: Melk (inclusief lactose))
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
Utensils
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 thyme. 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.
- Serve the salad on deep plates and top with the goat’s cheese.
- Garnish with the pickled onions and the almonds.
