Warm lentil and goats cheese salad

Warm lentil and goats cheese salad
prep: 10 minutes + 10 minutes to cool pepper
cook: 15 minutes
serving: 8

Nutrition Facts

each serving
KCal 154
Carbs 9.8g
fiber 4.2g
Protein 8.4g
Fat 8.1g
Saturates 3.8g
Sugars 2.5g
Salt 0.31g
Fruit/Veg Portion 1

Ingredients

all 9 types
  1. 2 red peppers, halved and deseeded
  2. 2 tbsp olive oil
  3. 2 tbsp fresh oregano, chopped(or 1 tsp dried)
  4. 1 bunch spring onions, sliced
  5. 800g tin green lentils, drained and rinsed
  6. 1 tbsp wine/cider vinegar
  7. 1 clove garlic, crushed
  8. 150g goat's cheese, crumbled
  9. 1 tsp chopped fresh parsley

Directions

8 steps in total
Step 1

Preheat the grill to high.

Step 2

Place the peppers onto a foil-lined baking tray, skin side up, and grill for 7–8 minutes until the skins are blackened.

Step 3

Place in a plastic bag, seal and set aside.

Step 4

When cool enough to handle (approx 10 minutes), peel off the skins and slice the flesh.

Step 5

Meanwhile, heat the oil in a non-stick frying pan.

Step 6

Add the oregano, spring onions and the lentils and fry for 2 minutes.

Step 7

Add the remaining ingredients, except the parsley, heat through, season then transfer to a serving dish.

Step 8

Serve warm, sprinkled with the parsley.

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