6 servings
Prep: 35 mins,
Cooking: 1 hr 30 mins
A warm salad of lentils, butternut, baby beetroot and goat’s cheese with harissa dressing.
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Ingredients (14)
SALAD
300 g | baby beetroot |
500 g | butternut — cubed |
250 g | brown lentils |
HARISSA DRESSING
60 ml | olive oil — extra virgin |
2 | lemons — juice only |
30 ml | sun-dried tomato pesto |
2 | garlic cloves — crushed |
10 ml | ground cumin |
5 ml | cayenne pepper |
45 ml | fresh mint |
1 | red onion — thinly sliced |
100 g | baby spinach |
100 g | chevin — torn into chunks |
salt and freshly ground black pepper — to taste |
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