Ingredients
- 40 g aragula or your choice of leafy greens
- 100 g green lentils, raw
- 50 g feta cheese, low fat
- 3 eggs boiled
- 220 g beetroot canned or cooked
- 20 g walnuts
Honey Mustard sauce
- 1 tsp dijon mustard
- 1 tsp honey
- 1/2 lemon
Video
Instructions
- Cook the lentils in salted boiling water until soft and boil the eggs for 7min.
- Prepare the honey and mustard sauce by combining the listed ingredients.
- Dress up your salad plate with the arugula in the bottom, then the drained lentils, beetroot slices, crumbled feta cheese and crushed walnuts.
- Drizzle the honey mustard dressing on to the salad before serving and enjoy!
Notes
If you replace arugula with other type of green leaves, I suggest you add fresh mint as well.