Goat Cheese, Lentil, Spinach Salad


  • 250 g baby spinach leaves
  • Half a cup of boiled green lentils
  • 1 yellow bell pepper
  • 5 cherry tomatoes
  • 1 bell pepper

For the spicy and cheese bread

  • 4 slices of baguette bread
  • 4 slices of goat cheese
  • 1 teaspoon of thyme
  • 1 teaspoon of mint
  • 1 teaspoon chopped parsley
  • 1 tablespoon of olive oil
  • Half a teaspoon of red chili powder

for the sauce

  • 4 tablespoons of olive oil
  • One tablespoon each of pomegranate syrup and soy sauce
  • 1 teaspoon of salt
  • Half a teaspoon of black pepper
  • Juice of half a lemon


Chop the peppers into fine pieces. Cut the tomatoes in half. Place spinach leaves, green lentils, peppers and tomatoes in a large bowl. Place goat cheeses on baguettes. Mix the spice mix in a bowl and brush it over the cheeses. Bake in the hot oven until the cheese melts. Whisk the ingredients for the dressing for the salad in a bowl. Drizzle over the salad ingredients and mix. Place the cheese bread slices on the salad and serve.

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