Roasted parsnip, lentil and watercress salad

Ingredients:

• 5 parsnips
• 2 tbsp olive oil
• 200g lentils
• 2 bay leaf
• 1 onion
• 1 chicken stalk
• Bunch of watercress
• Salt and pepper
• Goat cheese
• Ingredients for dressing:
• 1 garlic clove, crushed
• 1\2 tbsp mustard
• 1 tbsp honey
• 1 tbsp lemon juice
• 2 tbsp olive oil

Directions:

• Preheat oven 190 C. Peel the parsnips and cut the parsnips medium size pieces. Put the parsnips into a roasting thin; add salt, pepper and oil. Roast for 40 minutes stirring from time to time.
• Pu the lentils in a pan with plenty of water and bring to boil. Add bay leaf, onion and a chicken stalk, cook slowly for 30 minutes.
• For the dressing mix all the ingredients together and add some salt and pepper. Drain the lentils and pick out the leaf and onion, mix with the dressing, taste and season. Add the parsnip and watercress. Finish with goat cheese. Serve warm.

Calories: 390 calories

Serves: 2

Time:  50 minutes

Health Benefits: Lentils reduce blood cholesterol and heart disease, prevent digestive disorders, stabilize blood sugar levels, great source of protein, increase energy, good source of iron, contribute to weight loss due to low calories but leaves you feeling full.