Ham Hock, Puy Lentil & Beetroot Salad

Nutty Puy lentils combine beautifully with tasty beetroot, balsamic vinegar and crunchy sugar snap peas in this wonderfully substantial salad – perfect to chuck into a lunchbox and run!

 

6 SmartPoints values per serving
SmartPoints values per recipe 12

Serves 2
Takes 10 minutes
400 g can Puy lentils, rinsed and drained
100 g cooked natural beetroot, cubed
50 g raw sugar snap peas, sliced
1 tablespoon balsamic vinegar
3 tablespoons 0% fat natural Greek yogurt
½ teaspoon grainy mustard
75 g round lettuce leaves, separated
60 g shredded cooked ham hock
salt and freshly ground black pepper

 

  1. Mix the lentils, beetroot and sugar snaps with the balsamic vinegar. Season and set aside.
  2. In a small bowl, make a dressing by combining the yogurt and mustard. Season to taste.
  3. Divide the lettuce between 2 bowls or lidded sandwich boxes. Spoon the lentils alongside and top with the shredded ham hock. Serve with a dollop of mustardy yogurt dressing.


Variations:
If you prefer, the ham hock can be replaced by 2 x 35 g slices premium ham, chopped into matchsticks. The SmartPoints values per serving will be 5.

 

We love sharing our breakfast recipes and hope that this little sample of what you could eat with Weight Watchers whets your appetite. There are plenty more of these when you sign up too!

 

Find more information about Weight Watchers and healthy eating:

LUNCH