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 10minutes
Cook Time 5minutes
Total Time 15minutes
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)
250ggreen lentils (or beluga)
2tbspextra-virgin olive oil
Goat’s cheese croûte
6slices of baguette
61cm thick goats cheese
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.