Beetroot and lentil salad
2 slice(s), (2 x 25g slices)
Lentils, canned, rinsed, drained
½ cup(s), (400g can brown lentils)
3 baby, (200g can), halved
25 g, crumbled
Baby spinach leaves
½ tbs, toasted
1 x 3 second spray(s)
- Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Add bacon and cook, turning, for 4–5 minutes or until golden and crisp. Remove from pan, then coarsely chop.
- Place bacon, lentils, beetroot, goat’s cheese, spinach and pine nuts in a large bowl, tossing gently to combine. Drizzle with balsamic dressing and serve.