Sweet Potato and Goat's Cheese Salad
with apple and lentils
Creamy melting goat's cheese slathered in herbs tops this abundant salad, but it's really only the tip of the iceberg. Stunning sweet potato, crunchy lentils and crisp apple slices provide an array of different flavours with a good mix of tender veg and crunchy textures at play.
Tags:
Veggie
•Quick
•Calorie Smart
•Climate Conscious
Allergens:
Milk
•Mustard
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Apple
100 grams
Goat's Cheese
(Contains Milk)
1 pack(s)
Lentils
1 sachet(s)
Italian Herbs
1 sachet(s)
Honey
½ sachet(s)
Mustard
(Contains Mustard)
1 unit(s)
Carrot
120 grams
Salad Leaves
1 unit(s)
Sweet Potato
1 unit(s)
Parsnip
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kJ)2607 kJ
Energy (kcal)623 kcal
Fat13.9 g
of which saturates8.8 g
Carbohydrate88 g
of which sugars40.9 g
Dietary Fiber9.7 g
Protein29.3 g
Cholesterol0 mg
Salt3.65 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat oven to 240°C/220°C fan/gas mark 9.
- Drain and rinse lentils. Place on a lined baking tray.
- Trim the carrot and parsnip and halve both lengthways (unpeeled). Chop into 1cm wide, 5cm long batons.
- Chop the sweet potato into 2cm chunks.
- Place the veg next to the lentils. Toss everything together with salt, pepper and a drizzle of oil. Roast on the top shelf until the veg is tender, 18-20 mins.
TIP: Use two baking trays if necessary.
2
- Meanwhile, place the goat's cheese on a separate lined baking tray.
- In a small bowl, mix the Italian herbs with a good glug of oil.
- Pour the herby oil over the goat's cheese.
- When 5 mins of cooking time remain for the veg, bake the goat's cheese in the oven until starting to melt, 5-6 mins.
3
- Meanwhile, in a large bowl for the salad, mix together the honey and half the mustard (double for 4p).
- Stir in 1 tsp sugar, ½ tsp salt and 2 tbsp oil (double all for 4p).
- Taste and season with more salt and pepper if desired.
TIP: If your honey has hardened, pop the sachet into a bowl of hot water to soften, 1-2 mins.
4
- Trim the salad leaves, quarter lengthways and roughly chop widthways.
- Quarter the apple, remove the core and seeds and thinly slice.
5
- When everything is almost ready, add the salad leaves and apple to the bowl with the dressing.
- Toss to coat everything in the honey mustard dressing.
6
- Divide your dressed salad between bowls.
- Top with the warmed goat's cheese, lentils and roasted veg.
