[vc_row wpex_post_thumbnail_bg=”true” min_height=”100px”][vc_column][vc_single_image image=”1686″][/vc_column][/vc_row][vc_row remove_bottom_col_margin=”true” css=”.vc_custom_1554780340482{margin-top: 50px !important;margin-bottom: 0px !important;padding-bottom: 0px !important;}”][vc_column][vcex_heading text=”Pumpkin, Beetroot & Lentil Salad” tag=”h1″ color=”#f5b7c1″ text_align=”center”][vcex_divider color=”#f5b7c1″ width=”5%” align=”center” height=”4px” margin=”top:20|bottom:40″][/vc_column][/vc_row][vc_row css=”.vc_custom_1554780210521{margin-top: 0px !important;padding-top: 0px !important;}”][vc_column width=”1/2″][vcex_heading text=”Ingredients” tag=”h2″][vcex_bullets]
- 3 baby beetroot, quartered
- 150g baked pumpkin
- 6 cherry tomatoes, halved
- ½ cup cooked brown rice or quinoa
- 1 cup tinned brown lentils, drained and rinsed (or 1 serve other protein)
- 30g reduced fat feta
- Handful baby spinach leaves
- 7 walnuts
- Drizzle balsamic vinegar
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- 2 medium baby beetroot
- 1 large piece pumpkin
- 8 small cherry tomatoes
- brown rice
- 1/2 cup brown lentils
- 10g feta cheese
- 1 drizzle balsamic vinegar
[/vc_column_text][/vc_column][vc_column width=”1/2″][vcex_heading text=”Directions” tag=”h2″][vc_column_text]Chop pumpkin and baby beetroot into cubes and halve cherry tomatoes. Drizzle with olive oil and sprinkle with salt. Roast in oven. Drain and rinse canned lentils. Cook rice as per packet instructions. Place cooked rice and lentils into bowl. Top with roasted vegetables, feta, and balsamic vinegar.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vcex_divider color=”#ededed” width=”100%” height=”1″][/vc_column][/vc_row][vc_row][vc_column css=”.vc_custom_1554784803392{margin-bottom: 0px !important;padding-bottom: 0px !important;}”][vcex_heading text=”1 serve Protein (cooked)” tag=”h3″ font_size=”16px”][vcex_bullets font_size=”13px”]
- 120g raw red meat, poultry, seafood
- Small tin tuna/salmon (any flavour, olive oil is fine)
- 2 eggs
- ½ cup chickpeas/beans/lentils
- 100g hard tofu
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