Beetroot, pumpkin & lentil salad
5
Points® value
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
4
Difficulty
Easy
Salads aren’t just for summer! This warm version makes the perfect autumn lunch
Ingredients
Beetroot
4 individual, small, trimmed and cut into thin wedges
Calorie controlled cooking spray
4 spray(s)
Cumin seeds
½ teaspoon(s), level
Ground Cumin
½ teaspoon(s), level
Pumpkin
600 g, deseeded and cut into thin wedges, leave the skin on
Paprika
1 teaspoon(s), level
Mange-tout
150 g
Green or Brown Lentils, cooked
1 can(s), large, drained
Kale, raw
40 g
Chard, raw
40 g
Salad leaves
40 g
Walnut Halves
35 g
Goat's Cheese
60 g
Balsamic dressing
80 ml