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.
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)
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