Ingredients
- 50 g of beetroot, cooked and sliced
- 1 drizzle of extra virgin olive oil
- 1 tbsp of pine kernels
- 1 good handful of salad leaves
- 1 good handful of baby spinach
- 0.25 cucumber, sliced
- 0.5 avocado, chopped
- 1 tsp of lentils, cooked
- 1 ball of light mozzarella, torn
- 60 g of butternut squash, roasted
- 1 pinch of fresh basil leaves
- 1 drizzle of balsamic glaze
Method
Step 1
Start by laying the plate with the salad leaves and baby spinach. Sprinkle on the cucumber, chopped avocado, lentils and then toss in the torn mozzarella, butternut squash and beetroot.Step 2
Finally, top with the basil leaves and pine kernels and drizzle on the balsamic glaze and extra virgin olive oil.