Beetroot and Lentil Salad with Quiche and Parmesan Crispbreads

Method

  1. Preheat oven to 160°C. Bake quiche in oven for 30 minutes or until golden.
  2. Cut Lebanese bread into triangles and split the 2 layers. Drizzle with oil and season with salt and pepper. Arrange in a single layer on 2 baking trays and sprinkle with the cheese. Bake in oven for 4-6 minutes or until crisp and golden – keep a close eye on them as they burn quickly.
  3. Drain and rinse the lentils. Slice the baby beetroot into wedges. Cube the cucumber. Combine mustard, oil, vinegar, sugar and salt and pepper in a bowl and stir until combined.
  4. Cut quiche into quarters. Place on 4 plates with baby spinach, topped with beetroot, lentils and cucumber. Drizzle salad with dressing and serve with the cheese crispbreads.

TIP: Italian-made Grana Padano may be matured for a minimum of 14 months, but it adds rich flavour to dishes in seconds.