Puy lentil, goats’ cheese and beetroot salad

By Chef: Rachel Khoo
Featured on Homemade
Rachel Khoo's lentil, goats’ cheese and beetroot salad from Sainsbury's magazine: sharp and rich, ideal for a light lunch or picnic
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Nutrition per serving    (USDA % daily values)
CAL
82
FAT
0%
CHOL
0%
SOD
20%

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Ingredients for 4 servings

200.0 g puy lentils

1.0 bay leaf

1.0 sprig of thyme

1.0 -2 cooked beetroot, peeled

a handful of baby salad leaves

200.0 g goats' cheese

extra-virgin olive oil

20.0 g pack cress, picked

0.5 bunch of dill

2.0 tbsp sunflower oil

2.0 tbsp white wine vinegar

0.5 tsp salt

a pinch of sugar

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