First we make the separate elements - simmering the lentils till just cooked with a slight bite, roasting the beetroot and walnuts, dicing the dried figs, pickling the red onion. Then we make a classic vinaigrette and toss it through the lentils with the red onion and thyme.

We top them with little piles of the different ingredients - the diced goats cheese, the walnuts, the figs,  the beetroot - we don't want the beetroot bleeding on your nice white goats cheese, now, do we?

It all comes to you frozen, ready to defrost overnight, toss together and serve.

Puy lentils, beetroot, goats cheese, red onion, parsley, thyme, walnuts, olive oil, red wine vinegar, Dijon mustard, salt, pepper.
CONTAINS:
Tree Nuts, Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER SMALL SALAD
ENERGY1074kj6283kj
PROTEIN10.9g63.6g
FAT TOTAL15.8g92.5g
- SATURATED3.2g18.8g
CARBS14.7g86g
- SUGARS3.2g18.9g
SODIUM496mg2900mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
This makes a lovely light lunch or supper on its own, maybe with a handful of rocket or baby spinach tossed through, or a great accompaniment to duck confit, lamb cutlets or good pork sausages.

Small and large: tip the lentils, beetroot, figs and goats cheese into a bowl, toss them all together with the walnuts and serve - adding a handful of rocket or baby spinach if you'd like.  Please note: the lentils are already dressed with the vinaigrette.

Individual: Toss together and serve, adding a handful of rocket or baby spinach if you'd like. Please note: the lentils are already dressed with the vinaigrette.

Defrost information: defrost overnight in the fridge. Once defrosted, keep refrigerated and use within 48 hours.