Name: Parsnip and lentil salad
Prep time: 30
Cook time: 30 min
Yield: 2
Ingredients: 3 parsnips, peeled and quartered lengthways 1 x 400g can green lentils, drained and rinsed 20g soft goats cheese 40g watercress, rocket and spinach leaves, mixed 1 teaspoon olive oil ¼ teaspoon runny honey ½ lemon, juice only

Home - Recipes and Healthy Eating - Parsnip and lentil salad

A great way to use up leftover roast vegetables

30 minutes

Serves 2

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

Lentils are a great source of fibre and lean protein, plus they contribute to one of your 5 A DAY. Using tinned lentils saves time soaking – rinse them thoroughly to reduce the salt content.

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Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

Lentils are a great source of fibre and lean protein, plus they contribute to one of your 5 A DAY. Using tinned lentils saves time soaking – rinse them thoroughly to reduce the salt content.