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Lamb's lettuce with lentils, beetroot and feta cheese

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Ingredients for 1 servings:

  • 1 serving of lamb’s lettuce
  • 3 balls of beetroot, pre-cooked
  • 50 g sheep’s cheese, light
  • 1 tsp oil
  • 40 g lentils
  • 1 tbsp balsamic vinegar
  • 1 few stalks mustard, coarse-grained
  • Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

WW-suitable, very filling and healthy

Cook the lentils. Wash the lamb’s lettuce and remove the roots. Cut the beetroot into small cubes. Crumble the feta cheese. Drain the cooked lentils and season with oil, balsamic vinegar, and mustard. Season with salt. Arrange the lamb’s lettuce on a plate, place the lentils in the center, and arrange the beetroot cubes around the outside. Sprinkle with the crumbled feta cheese. According to the old WW calculation, that makes 5 points.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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