Roasted Butternut, Lentil & Goats Cheese with a Sweet & Tangy Balsamic Dressing
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 179 kcal | 9% |
| Fat | 8.1 g | 12% |
| of which saturates | 1.6 g | 8% |
| Carbohydrate | 18.3 g | 7% |
| of which sugars | 4.2 g | 5% |
| Fibre | 3.6 g | — |
| Protein | 6.5 g | 13% |
| Salt | 2.0 g | 33% |
Open Food Facts, ODbL, record updated 9 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Wheatflour Couscous (21%) (Water Wheatflour (contains Gluten)). Cooked Green Lentils (18%) (Water. Green Lentils). Cooked Spelt (Water. Spelt (Wheat contains Gluten)). Butternut Squash (12%) Goat's Cheese (Milk) (7%). Red Onions. Vegetable Oil (Sunflower/Rapeseed) . Balsamic Vinegar Pumpkin Seeds Honey Parsley Concentrated Apple Juice Salt Garlic Purée Cornflour. ● Dried Mustard Vinegar Caramelised Sugar Syrup. Ground Black Pepper Rosemary Rapeseed Oil Mustard Husk
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Couscous with vegetables”: 1.72 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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