Warm Lentil, Spinach & Beetroot Salad - cooking recipe

Ingredients

15 ml olive oil
1 onion, chopped
2 garlic cloves, crushed
1 green pepper, chopped
250 g lean bacon, chopped
5 ml dried herbs
50 ml balsamic glaze
500 g spinach, chopped
250 g beetroots, cooked
2 (410 g) cans lentils
100 g rocket, chopped
50 g blue cheese, crumbled
salt and pepper, to taste

Preparation

In a large frying pan, heat up about half of the oil. Add the onion, garlic & greenpepper and saute until it softens. Add the bacon and cook for another 5 minutes, or until done.
Add to this the spinach, herbs and balsamic glaze and stir well to combine. Cook for about 2 minutes or until spinach is wilted.
Meanwhile combine the beetroot and lentils in a large salad bowl and warm briefly in the microwave (about 1 minute or so).
Finally add the spinach and bacon mixture to the salad bowl, together with the rocket and blue cheese and stir to combine. Season to taste with salt and pepper and serve.