Beetroot, green lentil and spinach salad with bacon lardons and goat’s cheese croûte
Course Main Course, Salad, Side Dish
Keyword bacon lardons, salad
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Servings 4people
Cost £
Ingredients
4beetroot, sliced (buy in a jar or tinned)
3large handfuls of spinach or watercress salad (or as much as you like)
1-2peppers, sliced (red or yellow or both)
Dressing
1tbspsherry vinegar
2tbspolive oil
1/2tspsea salt
1/4tspsugar (any)
Lentils
250ggreen lentils (or beluga)
1tbsplemon juice
2tbspextra-virgin olive oil
1tspsea salt
Goat’s cheese croûte
2garlic cloves
6slices of baguette
61cm thick goats cheese
3tbsprunny honey
Instructions
Cook the lentils (according to the packets instructions) but make sure they still have a little bite to them.Then drain and stir in the lemon, olive oil and sea salt. Set aside.
Make the dressing and set aside until serving.
Heat the grill. Cut your baguette into slices and brush with oil and in a frying pan with a little butter, toast on each side.When done and you can handle them, rub the crushed garlic on one side of the toasted slices (croûte).Now, place a slice of goats cheese on the garlic side of each croûte and drizzle with honey, then place under the grill until golden and melted.
Slice you beetroot and peppers.Now, on a large serving platter, scatter your spinach (or watercress), beetroot, peppers and lentils and place your croûte's on top.Drizzle the dressing all over, season with pepper and a litlte salt and serve.