Lentil, green bean, artichoke and goat’s cheese salad

Lentils are low in calories but high in nutrition with slow-releasing energy, protein, vitamins and minerals which will keep you satisfied. Lentils are one of the best sources of plant protein.

Serves 2

 

Ingredients:

75 g red quinoa

Approximately 200 ml water

1 tsp vegetable stock (marigold) to add more flavour

50 g lentils, cooked

50 g hard goat’s cheese

75 g artichoke hearts, sliced

50 g butternut squash

50 g green beans

2 spring onions, finely chopped

2 tbsp sunflower seeds

2 tbsp extra olive oil

1 tbsp lemon juice

2 tbsp chives, finely chopped

Sea salt and pepper

Method:

  • Preheat the oven to 200ºC/400ºF/gas 6. Peel and cube the butternut squash, place in a roasting tin with a drizzle of coconut oil and roast for 20-30 minutes until tender and golden brown.
  • Wash and rinse the quinoa thoroughly (to remove the bitter taste).
  • Place in a pan, cover with the water and stock and bring to the boil. Turn down and simmer for 15 minutes (the grains will double in size).
  • Drain and it is now ready for use.
  • Bring a pan of water to the boil and cook the green beans for 3-4 minutes and then refresh in cold running water (blanch & refresh).
  • Dry fry the sunflower seeds in a pan tossing as they cook to brown all over and set aside.
  • In a bowl, mix all the ingredients together and season well with salt and pepper.
  • To serve, spoon into salad bowls and sprinkle with some reserved chives.