Roast Vegetable & Goats Cheese Salad (Gluten Free)

gluten free lunch, low carb lunch, low carb meal
As the weather starts to gets a little warmer we start to bring back salads into our eating repertoire. It's still a little cold though so I like to add roasted vegetables to the mix to the warm things up a bit or add a spice with chilli if you like. I love roasted red peppers because of their sweet taste and their high concentration of vitamins A, C and rich source of antioxidants. Antioxidants help prevent damage by free radicals to our cells. Their bright red colour shows their rich in the pigment beta-carotene, which is converted by your body to retinol, a form of vitamin A, during the digestive process. Vitamin A is important for eye health and maintaining healthy skin, membranes and soft tissue. Vitamin C provides support for your immune system and both vitamins A and C help your body repair itself after it has been injured.
Serves: 
2
Ingredients: 
Green salad leaves
1 red pepper, cored and chopped
2 cooked beetroot bulbs, chopped (plain)
1 courgette, chopped
1 red onion, chopped
6 asparagus stalks, chopped
2 boiled eggs, peeled and chopped
6 cherry tomatoes, whole
1 tbsp of goats cheese
Sprinkle of mixed seeds
2 tbsp of puy lentils
1 tbsp spoon of dairy free pesto
1 tbsp of extra virgin olive oil
Wedge of lemon
2 tbsp of puy lentils (Merchant Gourmet)
Method: 
1. Pre heat the oven to 180 degrees
2. Prepare and chop the vegetables
3. Add vegetables to an oven proof dish and mix with the pesto and roast for 30-40 mins
4. Prepare a pan with water, add two eggs and bring to the boil
5. I like to add the goats cheese to the vegetables whilst they are still warm
6. Allow to cool and add to a plate with the salad leaves and puy lentils
7. Garnish with extra virgin olive oil and lemon and sprinkle with mixed seeds of your choice.
8. Enjoy