Parsnip and lentil salad

A great way to use up leftover roast vegetables
Roast parsnip and lentil salad with goats cheese and salad leaves
2 ratings
Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

Lentils are a great source of fibre and lean protein, plus they contribute to one of your 5 A DAY. Using tinned lentils saves time soaking – rinse them thoroughly to reduce the salt content.

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Ingredients
  • 3 parsnips, peeled and quartered lengthways
  • 1 x 400g can green lentils, drained and rinsed
  • 20g soft goats cheese
  • 40g watercress, rocket and spinach leaves, mixed
  • 1 teaspoon olive oil
  • ¼ teaspoon runny honey
  • ½ lemon, juice only
Time
30 minutes
SERVES:
2
CALORIES:
176
FAT:
6.1g
SALT:
0.2g
SUGAR:
6.9g
5 A DAY:
2.5
Method
  1. Preheat oven to 200ºC/Fan 180ºC.
  2. Roast the parsnips for 25 minutes until golden and cooked through.
  3. On a large platter, mix together the lentils, goats cheese, salad mix and parsnips.
  4. Whisk together the oil, honey and lemon and drizzle over the salad.
Carrots, butternut squash and sweet potato also work well