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Autumn Super Salad from Dairy Diary

Autumn Super Salad Suitable for vegetarians

NUTRITIONAL INFORMATION PER SERVING

Serves 2
Time 30 mins
Calories 295
Fat 13g of which 5g is saturated

 

Ingredients

Butternut squash 225g (8oz), peeled and cubed

Green lentils 75g (3oz), rinsed

Green beans 50g (2oz), trimmed and halved

Extra virgin olive oil 1 tbsp

Cider vinegar ½ tbsp

Babyleaf salad leaves 40g (1½oz)

Chopped mint 2 tbsp

Goat’s cheese 50g (2oz), torn


 

Method

1 Put squash and lentils in a pan, cover with cold water and bring to the boil. Cover and simmer gently for 15 minutes.

2 Add green beans and cook for a further 5 minutes or until vegetables have softened. Drain and allow to cool slightly.

3 Mix oil with vinegar and season to taste.

4 Divide leaves between two salad bowls, top with lentils, squash, beans, chopped mint and cheese and drizzle with dressing. Serve immediately.


Recipe taken from Dairy Diary 2018

 

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