So this was my lunch at the weekend using the seasonal veg from this week’s Canalside share. Having a weekly veggie box really helps you to eat a wide variety of vegetables. I love collecting our weekly share as it is local, seasonal and organic, so bursting with goodness. There are plenty of green leaves in season at the moment so we are receiving plenty. This week we had spinach, kale, chard, and pak choi, and salad is always the most obvious option for me. I am also a big fan of the beetroot so am always happy when this shows up in the share, and I think roasted beetroot and lentils make a great combination.  This is so simple to do but that is what I am all about.. sharing simple ideas for adding nutrition into your diet. This  hopefully demonstrates how layering up your salads with roasted and raw veg, pulses, avocados, and fresh herbs and seeds adds taste, texture and interest to a simple salad. Eating healthily certainly doesn’t have to be complicated. There is an abundance of health promoting benefits in this salad. It is rich in fibre, plant based protein and healthy fats, and is rich in vitamins and minerals such as iron, Vitamin C, B vitamins,  calcium and magnesium. Simple, delicious and very nutritious!

Ingredients

3 raw beetroot, washed & diced into chunks
1 x 400g tin lentils, drained & rinsed
1 small punnet of cherry tomatoes, halved
Fresh green leaves of choice (rocket, chard, spinach)
1 ripe avocado, sliced
Mixed seeds (sunflower, pumpkin etc)
Small bunch fresh mint chopped (or alternative herb of choice)
Salad dressing (3 tbsps olive oil/ 1 tbsp balsamic vinegar)

Method

Roast beetroot in a little olive oil & balsamic in a preheated oven (180C) for approximately 30 mins or until cooked

Tip lentils into a bowl & stir through the tomatoes and beetroot

When ready to serve, mix a handful of leaves with 2 large serving spoons of lentil salad & stir through salad dressing

Transfer to serving plate, add avocado, fresh herbs & seeds & enjoy!