There's nothing more delicious than tucking into a delicious salad on a warm summer's evening.
This mega-tasty recipe is packed full of delicious ingredients and fabulous flavours.
It's also a great meal if you're thinking about trying for a baby - the lentils and greens make it a really folate-rich recipe. Check it out below!
To make the salad you'll need:
- 3/4 cup green lentils
- 1 small red onion, chopped
- 1 carrot, chopped
- 1 rib celery, chopped
- 1 pound asparagus, trimmed
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon flaxseed oil
- 4 ounces goat cheese, crumbled
- 1 large bunch frisee
Method:
- Preheat the oven to 450ºF.
- Bring 2 cups of water to a boil in a medium saucepan over high heat. Add the lentils, onion, carrot, and celery. Reduce the heat to low, cover, and simmer for 15 to 20 minutes or until the lentils are tender. Drain.
- Meanwhile, place the asparagus on a baking sheet and coat it on all sides with cooking spray. Tilt the sheet to roll the asparagus to coat it underneath. Roast for 10 to 15 minutes or until tender-crisp and browned. (Time varies depending on the thickness of the asparagus.)
- Whisk together the vinegar, honey, and mustard in a medium bowl. Whisk in the olive oil and flaxseed oil. Stir in the lentil mixture, tossing to coat.
- Arrange the frisee on 4 plates. Mound one-quarter of the lentil mixture in the center of each plate. Arrange the asparagus on or around the lentil mixture. Sprinkle each plate with one-quarter of the cheese
Recipe via www.rodalesorganiclife.com
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