Cold Lentil Salad
Perfect to carry on a day hike, this cold lentil salad is easy to prepare and brings you all the nutrients you need to carry on with your day in the outdoors
Ingredients
- 1 Sweet potato
- 1 Tomato
- 100 g Goat Cheese Semi-soft
- 150 g Cooked Lentils
- 1 Onion
- 5 tbsp Olive Oil
- 1 tsp Thyme dry
- Salt and Pepper
Dressing
- 3 tbsp Olive Oil
- 1 tbsp Lime Juice
- 1 pinch Curcuma
- 1 pinch Cumin
- Salt and Pepper
Instructions
- Preheat the oven to 220 degrees
- Peel the sweet potato and cut it into cubes
- Chop the onion
- Place the cubes of sweet potato on the tray
- Add 1 tbsp of olive oil, thyme, salt and pepper and mix it by hand
- Place on the middle tray and let it bake for 10 minutes
- Halfway through add the onion to the tray and let it bake for 5 minutes
- Cut the tomato into cubes
- Slice the goat cheese and cut it into small pieces
- Take it out of the oven and let it cool down
- In a salad bowl, place the cooked lentils, add the tomatoes, the sweet potatoes and the onion
- Pour the sauce and mix it well until absorbed
- Sprinkle with goat cheese on top
- Add salt and pepper for taste
Dressing
- Mix 4 tbsp of olive oil, lime juice, thyme, Curcuma, cumin, salt and pepper
- Leave it to rest
Notes
- This recipe does not include the cooking time of lentils. As specified in the ingredient, it takes into account that the lentils are already cooked
- I recommend that you choose dry lentils even though they take longer to cook than tin lentils or the one in the microwavable pouch because they contain less salt hence are better for health
- When cooking the lentils, a tip is to boil them in vegetable broth (or chicken broth)rather than plain water and add garlic and lemon for the taste
- You can replace the goat cheese with feta cheese
- You can add some lettuce to it at the end. My mum tried it and it does look nicer on the plate (or the lunchbox)
- Final tip, you can add slices of boiled egg to it, it is delicious!
- Nutrition facts table
