Parsnip and lentil salad
A great way to use up leftover roast vegetables, the fibre and protein-rich lentils also contribute to your 5 A DAY. Serves 2. Prep time: 30 minutes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wcrf.org.
Ingredients
- 3 parsnips, peeled and quartered lengthways
- 1 x 400g can green lentils, drained and rinsed
- 20g soft goats cheese
- 40g watercress, rocket and spinach leaves, mixed
- 1 teaspoon olive oil
- ¼ teaspoon runny honey
- ½ lemon, juice only
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