It’s that time of year again when we all start to worry about our bikini bodies.
It’s three months-ish until everyone starts to go off on their holidays, and with the clocks going back this weekend, we can all start walking the dogs a little bit later.
At this time of year, I always reach for the Lean and Clean book. It’s a very simple philosophy: eat clean and be lean.
This salad is one of it’s best: a soft yet tangy combination of velvety beetroot and vinegary onions is perfect with the goats cheese.
You can roast raw beetroots with a clove of garlic in tin foil if you like, but I used ready prepared beetroots for ease. I’m also crazy about the Merchant Gourmet packs of ready cooked grains. Ahhh lovely, this is turning into a super light and simple supper! Perfect.
I served ours with baked trout and a green salad, but this is also great as a side to turkey or chicken, or even on it’s own.
Adapted from the Lean and Clean cookbook
You will need:
4x pre cooked, vacuum packed beetroots
1x red onion, finely sliced
Handful dried cranberries
250g puy lentils
1 tsp english mustard
1 tbsp red wine vinegar
1 tbsp olive oil
100g goats cheese
1 tbsp sunflower seeds
1 tbsp sesame seeds
Cook the puy lentils according to the packet instructions.
Drain, and toss with the beetroots and onions.
Whisk the olive oil, red wine vinegar and mustard and pour over the lentil mix. Scatter in the cranberries, parsley and top with the goats cheese. Scatter with the seeds and enjoy!