I am always on the look out for interesting salads for Christmas. Not that all my family will eat exotic salads but that doesn’t stop me experimenting. Hopefully one day they will appreciate the effort!

This recipe is similar to one I had in a restaurant a few years ago. The only difference is that it was served with prosciutto on top. For Christmas lunch or dinner, I would keep the meat separate as this salad is most likely to be served as a side dish rather than a main.

What you will need:

1-2 small cans Baby Beets ( Or you might like to use two bunches of beetroot that you have cooked. I cut the leaves and stems off and bake the beets at 180 C for about an hour and cool before using in the salad.)

1 x can Brown Lentils

1 x packet of Baby Spinach/Rocket Mix

 1 x punnet of cherry tomatoes

A block of Parmesan Cheese

1/4 cup Olive Oil mixed with a few Tablespoons Balsamic Vinegar

Fresh Basil Leaves

Method:

Mix the Lentils, Cherry Tomatoes and Beets together in a salad bowl with the Spinach/Rocket.

Sprinkle over the Basil leaves, Balsamic Vinegar/ Olive Oil Mix

Shave the Parmesan over the the salad.

 Enjoy!

 

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Until next time,

Gillian (and Andrew)