Lentil and Beetroot Salad

Maaaassive build up to tonights dinner after being on a two day cleanse. I ❤ cooking and I didn’t realise just how much I would miss it. The up side, tonight’s dinner was 😋, my Husband got to come home to a roast and the boys didn’t know what hit them with all the food I’d been serving up the past two days making up for the time I would normally spend in the kitchen.



•1/4 cup hazelnuts
•1 pkt coles baby spinach and beetroot leaves
•1 tin lentils, rinsed, and drained
•1 tin whole baby beetroots, rinsed, drained, quartered
•100gms feta, crumbled
•2 tbs rice malt syrup (or honey)
•1 tbs olive oil
•1 tbs red wine vinegar

●Roast hazelnuts on a tray at 200° for 10mins. Remove and rub with a tea towel to remove skins.

●Combine leaves, lentils, beetroot, feta and hazelnuts in a large bowl

●In a small bowl, whisk syrup, oil and vinegar. Pour over salad, divide amongst plates and top with sliced meat (I used garlic and rosemary roast lamb)

290cal per serving
*not including roast potatoes and roast meat


•Approx 1.6kgs Leg of Lamb
•6 cloves of garlic
•6 sprigs fresh rosemary
•1 tbs olive oil
•salt and pepper
•8 baby potatoes

●Preheat oven to 200° fan forced

●With a small sharp knife, cut 12 slits (spread all over) into the meat approximately 2cm wide and 2-3cm deep. Fill each slit with either a clove of garlic or a sprig of rosemary.

●Pour olive oil over lamb and season with salt and pepper

●Place in oven for 15minutes and remove. Scatter baby potatoes around the lamb and season with salt and pepper and a little olive oil.

●Place back in oven for 1hr (for medium) or longer if desired. Remove and cover with foil for 5-10mins before slicing. Serve on salad with a side of baby potatoes.

Ange xx

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