Per serving: 531Kcal, 21g protein, 42g carb, 32g fat
Time: 3 minutes
Ingredients (serves 1)
- 1/2 pack cooked beetroot (vacuum packed)
- 40g baby watercress
- 1/2 puy lentils (pre-cooked)
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 25g walnuts
- Sea salt & black pepper to taste
Method
- Cut the beetroot into bite-sized pieces
- Mix with puy lentils, walnuts and watercress
- Dress with the balsamic vinegar, olive oil and seasoning