Friday, 31 May 2013

Earthy Roasted Veg Salad with Goats Cheese

Hello all, I might actually be back this time! How are you all doing? I have missed being able to share recipes, but sometimes life happens and you get distracted! Email me if you would like to suggest a recipe or would like me to make something, perhaps you've tasted something of mine and would like the recipe? Today I’m sharing a salad I made during a week night as a meal, it has lots of earthy attributes that will allow you to stay fuller longer and enjoy this ‘salad’ as a midweek dinner, or as a lunch that will be good and be good for you. Enjoy.

Arrange it any way you'd like!
1 Small butternut squash
300g of fresh beetroot
1 can of green lentils
100g mild goats cheese
Leafy greens for the salad
Juice of about 1 lemon
1 tbsp honey
2-3 tbsp good extra virgin olive oil
Salt and pepper
Oil for roasting

To start:
Preheat oven to 200C (~400F)
Peel butternut squash, scrub beetroot.
Dice both butternut squash and beets to about the same size.
Place on a sheet pan and drizzle with olive oil, sprinkle with salt and pepper. Toss to combine.
Put in oven for about 40 minutes or until fork tender.

Make the dressing by combining one part lemon juice to two parts olive oil. (I say this bc lemons vary in juice quantity), add the honey, salt and pepper and whisk it up.

To put together:
When the roasted veg is done take out of the oven and cool for a few moments.
Place the salad leaves, lentils on a plate and arrange roasted vegetables around.
Dress the salad and toss and season accordingly.
Dot the plate with the goats cheese.
Serve with crusty bread or soup.

Note: I could add lots of notes to this, but a reminder is, you don’t have to use green lentils, you can use any bean you like. I also recommend making any vinaigrette in a reused mustard jar or something of the like, it makes it so much easier to shake up and store.

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