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- 2 red peppers, halved and deseeded
- 2 tbsp olive oil
- 2 tbsp fresh oregano, chopped(or 1 tsp dried)
- 1 bunch spring onions, sliced
- 800g tin green lentils, drained and rinsed
- 1 tbsp wine/cider vinegar
- 1 clove garlic, crushed
- 150g goat's cheese, crumbled
- 1 tsp chopped fresh parsley
Directions
8 steps in totalStep 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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