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.
|PER 100G (RAW)||PER SMALL SALAD|
Frozen product. Defrost in the fridge overnight. Once defrosted, keep refrigerated, cook and consume within 48 hours.
Individual: Toss together and serve, adding a handful of rocket or baby spinach if you'd like.
Small: 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. You might want to add extra seasoning or olive oil.