Roast Bacon, Sprout & Chestnut Lentil Salad

This makes a festive, nutritious and filling lunch or small dinner. If you want to make it more substantial, then add some roasted sweet potato to the mix or serve it with some toast. Roasting the bacon allows it to crisp up nicely and the sprouts start to do the same around the edges. It is a nice mix of textures and flavours, especially with the honey mustard dressing. Using ready cooked lentils and chestnuts help to cut down on cooking time, making it a really simple dish to make, creating minimal washing up.

Print Recipe
Roast Bacon, Sprout & Chestnut Lentil Salad
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For the salad:
For the dressing:
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For the salad:
For the dressing:
Instructions
  1. Pre-heat the oven to 200 degrees celsius.
  2. Cut the bacon in to large chunks.
  3. Check the sprouts and trim the tops off if they need it. Cut any larger ones in half.
  4. Add the bacon and sprouts to a roasting tray and drizzle over the olive oil.
  5. Place in the oven and roast for 20 minutes.
  6. Meanwhile mix all the ingredients for the dressing in a small bowl.
  7. Break the chestnuts in to small pieces.
  8. Drain the water from the tinned lentils.
  9. Once the 20 minutes are up, remove the tray from the oven, give everything a mix, add the chestnuts to the tray and pour over the dressing.
  10. Return to the oven for a further 5 minutes.
  11. After 5 minutes, again remove the tray, pour in the lentils and add the spinach to the tray. Stir well
  12. Return to the oven for a final 2 minutes or until the spinach has wilted and the lentils are hot through.
  13. To serve, divide the mixture between 2 bowls and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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