Bacon, beetroot and lentil salad

Author: Rowie Dillon - Chef

Photographer: Ian Wallace

First published: Sep 2010

Serves: 6

Time to make: 1 hr

Hands-on time: 10 mins

Total cost: $15.96 / $2.66 per serve

(at time of publication)

Ingredients

More weights & measures

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

Instructions

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 208cal

Kilojoules 870kJ

Protein 17g

Total fat 4g

–Saturated fat 2g

Carbohydrates 25g

–Sugars 10g

Dietary fibre 6g

Sodium 610mg

Calcium 60mg

Iron 4mg

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.

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