Parsnip and lentil salad

A great way to use up leftover roast vegetables

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30 minutes
Serves 2
2.5 of 5 a day

Nutrition: Per serving

Kcal176
Fat6.1g
Salt0.2g
Sugar6.9g

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

Lentils are a great source of fibre and lean protein, plus they contribute to one of your 5 A DAY. Using tinned lentils saves time soaking – rinse them thoroughly to reduce the salt content.

Ingredients

3 parsnips, peeled and quartered lengthways
1 x 400g can green lentils, drained and rinsed
20g soft goats cheese
40g watercress, rocket and spinach leaves, mixed
1 teaspoon olive oil
¼ teaspoon runny honey
½ lemon, juice only

Method

Preheat oven to 200ºC/Fan 180ºC.
Roast the parsnips for 25 minutes until golden and cooked through.
On a large platter, mix together the lentils, goats cheese, salad mix and parsnips.
Whisk together the oil, honey and lemon and drizzle over the salad.