The inspiration for his salad came from a girls night out last weekend. A girlfriend and I went to the Sydney Opera House to see Stephen Hawking speak and went to a great little Italian restaurant beforehand.
My little man loves lentils and he is a huge fan of goats cheese so I thought of him when this salad was served. It is simple with flavour combinations that just work, enjoy xx
Lentil, beetroot and goats cheese salad
Ingredients
- 400 g can of organic lentils; drained and rinsed
- 2 fresh beetroot
- A handful of parsley leaves; finely chopped
- Goats cheese; crumbled
- Juice of half a lemon
- Olive oil
- Salt & pepper
Instructions
- Preheat oven to 180 degrees C (350 degrees F). Give the beetroot a scrub and remove the stalks. Using aluminium foil create a little parcel for each beetroot, add a little water add beets and seal the edges. Place on an oven tray and cook for 50 minutes. Remove from the oven;open the parcel and allow to cool. Once cool, the skin will rub off the beets. Alternatively use a vegetable peeler to remove the skin. Chop in small chunks
- Place the lentils, parsley and lemon in a bowl; add a glug of olive oil and season with salt and pepper. Place on a serving plate and top with the beets and goats cheese; serve
I just can’t stop reading your blog! Your food is exactly the kind of food I feed my kids. What I love about your dishes is that they’re not “kid” food…an idea I do not subscribe to. I always feed my little ones dishes with so many complex flavors, loads of spices and herbs. I’m so glad there is somebody else out there feeding their kids this way. You are my food soul mate!
Oh thank you, you are very sweet. I feel exactly the same reading your blog – its so lovely. I actually made one of your toddler friendly teas the other day. Food soul mates – I love that… xx