Ingredients:
- 150g baby spinach
- 1 x cup cooked brown lentils
- 4 x large beetroots
- 70ml red wine vinegar
- 40ml honey
- 100g Soft Goats cheese
- Salt to season
- 1 cup roasted corn kernels
- Assorted seeds (pumpkin, sesame, sunflower & flaxseed)
- Pomegranate seeds
Dressing:
- 15ml honey
- 15ml hot English mustard
- 30ml olive oil
- 10ml lemon juice
Steps:
Boil the beets until tender. About 45 minutes.
Once cooled, slice them. Mix the vinegar and honey together and pour over the sliced beets. Let it sit for an hour at least.
Cook the lentils until tender and season with salt. Roast the corn and cut the kernels
Add everything together for the dressing and give it a good shake until emulsified.
Assemble the salad; baby spinach at the bottom, then add the lentils and pour over half of the dressing. Add the sliced beets, corn and goats cheese and the remaining dressing. Sprinkle over seeds and pomegranate seeds.
Enjoy!
A TASTE OF ME 