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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

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.