Beetroot and Lentil Salad with Quiche and Parmesan Crispbreads
- Preheat oven to 160°C. Bake quiche in oven for 30 minutes or until golden.
- 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.
- 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.
- 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.