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Lentil, fig & bresaola salad
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2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
70g pack Duchy Organic Wild Rocket
4 figs, sliced
100g soft goat’s cheese, crumbled
70g pack bresaola
1. Cook the lentils according to pack instructions. Drain, then toss in a bowl with the oil and vinegar. Season and allow to cool for at least 5 minutes.
2. Divide the lentils between plates and scatter with the rocket, figs and goat’s cheese.
3. Roughly tear the pieces of bresaola and arrange over the top. Serve immediately.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in August 2019.