Preparation time is 5minutes
Cook time is 2minutes
Total time is 7minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1 bulb fennel
- 500grams puy lentils, ready cooked
- 1 red onions, peeled and finely sliced
- 250grams red grapes, seedless, halved
- 4tablespoons olive oil
- 1teaspoons honey
- 1tablespoons balsamic vinegar
- 1teaspoons Dijon mustard, rinsed and drained
- 200grams goats cheese
- 70grams almonds, chopped
Nutrition per serving
3720kJ / 890Cal
3720 Kilojoules or 890 Calories
43% of daily energy intake*
Protein
46.0grams
Fat
41.8grams
Carbs
70.2grams
Sugars
17.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Goats cheese and fennel are the perfect match for lentils in this warm salad that takes mere minutes to make.
Method
Step 1 of 3
Heat the lentils according to pack instructions. Shave the fennel into thin slices using a mandolin and add to a large bowl with the red onions, grapes and warm lentils.
Step 2 of 3
Whisk the olive oil, balsamic vinegar, honey and mustard together to make a dressing. Pour into the salad bowl and toss to coat.
Step 3 of 3
Crumble over the goats cheese and chopped almonds and serve.
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