Warm roast root & Puy lentil salad with goat's cheese
Caramelised carrots, beets and parsnips over lentils with goat's cheese and hazelnuts.
Olive oil braised beans, fennel & greens
White beans braised slowly in good olive oil with fennel, lemon and chard.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
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Method
- Step 1
Soften fennel and onion in 3 tbsp of the oil for 10 minutes.
- Step 2
Add garlic and chilli, then beans with their liquid; simmer 15 minutes.
- Step 3
Add chard stalks for 3 minutes, leaves for 3 more.
- Step 4
Finish with lemon, dill and the rest of the oil poured over. Serve with bread.
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Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 17g |
| Carbohydrates | 44g |
| – of which sugars | 8g |
| Fibre | 15g |
| Fat | 31g |
| – of which saturates | 4.5g |
| – of which omega-3 | 0.4g |
| Calcium | 220mg |
| Iron | 5.4mg |
| Salt | 0.9g |
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