Bacon, beetroot and lentil salad

Author: Rowie Dillon - Chef

Photographer: Ian Wallace

Serves: 6

Time to make: 1 hr

Hands-on time: 10 mins

Ingredients

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6 fresh beetrootbeetsX, washed

cooking spray oil

1 cup green or brown lentils

2 ½ cups liquid gluten-free chicken stock

1 red onion, finely chopped

1 stalk celery, finely chopped

2 cloves garlic, peeled, chopped

200g gluten-free bacon, grilled until crunchy

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh mint

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Instructions

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1 Preheat oven to 220°C. Place beetroot in a baking dish. Spray with oil. Cover with foil and bake for 45 minutes, or until tender.

2 In a saucepan, bring lentils and stock to the boil. Cover and simmer for 20-25 minutes, or until liquid is absorbed.

3 Spray a frying pan with oil. Place over a medium heat. Cook onion, celery and garlic until clear. Add lentils. Crumble bacon and stir through. Transfer to a large bowl.

4 Peel and dice beetroot. Toss with herbs through lentils.

Serving suggestion

Allergy-friendly dinner party for six

Whether gluten-free, vegetarian, lactose intolerant or just plain picky, any one of these simple recipes will accommodate dietary requirements – while pleasing everyone’s taste buds at the same time!

Entreé: Creamy broccoli soup Main (Option 1): Salt and pepper chicken Main (Option 2): Gluten-free vege pie Side: Bacon, beetroot and lentil salad Dessert: Sorbet sandwich

Nutrition Info (per serve)

Calories 208 cal

Kilojoules 870 kJ

Protein 17 g

Total fat 4 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 10 g

Dietary fibre 6 g

Sodium 610 mg

Calcium 60 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.