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Green Lentil + Squash Salad

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE IMPACT
GROUP SALADS
SERVES 4

INGREDIENTS

Main
squash, prepped weight (450g cooked weight)
750g
fresh baby spinach, washed
35g
olive oil
2 tbsp
Puy lentils (weight after cooking 400g)
165g
spring onions, very thinly sliced
6
sulphite free dried apricots, coarsely chopped
70g
goats cheese, crumbled
200g
pea shoots
30g
Dressing
extra virgin olive oil
2 tbsp
lemon, juice
1/2
Dijon mustard
1/2 tbsp
honey
2 tsp
poppyseeds
10g
sea salt
2g
black pepper
0.5g

METHOD

Preheat the oven to 200°C.
Cut the squash into chunks and place them on a baking tray, drizzle with olive oil, salt and pepper.
Roast in the oven for 20 minutes or until tender and edges are slightly crispy.
Meanwhile, cook the lentils until tender. Set aside to cool.
Prepare the dressing.
Place the lentils, squash, onions, dried apricots and fresh spinach in each bowl.
Serve with crumbed goats cheese and pea shoots on the top and drizzle the dressing.

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 349g
% RNI
Energy kJ
503
5%
1755
20%
Energy kcal
120
6%
420
21%
5.9g
8%
20.6g
29%
1.1g
5%
3.8g
19%
5.8g
6%
20.2g
22%
0.24g
4%
0.84g
14%
Protein
4.0g
-
13.9g
-
Carbohydrates
12.0g
-
41.9g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.

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