Warm Lentil, Spinach & Beetroot Salad |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The bacon could easily be left out to make it a vegetarian main meal. Ingredients:
15 ml olive oil |
1 onion, chopped |
2 garlic cloves, crushed |
1 green pepper, chopped |
250 g lean bacon, chopped |
5 ml dried herbs |
50 ml balsamic glaze |
500 g spinach, chopped |
250 g beetroots, cooked |
2 (410 g) cans lentils |
100 g rocket, chopped |
50 g blue cheese, crumbled |
salt and pepper, to taste |
Directions:
1. In a large frying pan, heat up about half of the oil. Add the onion, garlic & greenpepper and saute until it softens. Add the bacon and cook for another 5 minutes, or until done.
2. Add to this the spinach, herbs and balsamic glaze and stir well to combine. Cook for about 2 minutes or until spinach is wilted.
3. Meanwhile combine the beetroot and lentils in a large salad bowl and warm briefly in the microwave (about 1 minute or so).
4. Finally add the spinach and bacon mixture to the salad bowl, together with the rocket and blue cheese and stir to combine. Season to taste with salt and pepper and serve.
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