Save for later

Warm lentil and goats cheese salad

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Simple fresh flavours combine in this quick and easy starter or side dish, with less than 200 calories per serving.
Serves
8
Prep
10 minutes + 10 minutes to cool pepper
Cook
15 minutes
Each 130g serving contains (excludes serving suggestion)
KCal
178
Carbs
14.20g
Fibre
4.20g
Protein
10.30g
Fat
8.30g
Saturates
3.90g
Sugars
2.90g
Salt
0.30g
Portion Fruit & Veg
1
Ingredients
Ingredients
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
Method
  1. Preheat the grill to high.
  2. Place the peppers onto a foil-lined baking tray, skin side up, and grill for 7–8 minutes until the skins are blackened.
  3. Place in a plastic bag, seal and set aside.
  4. When cool enough to handle (approx 10 minutes), peel off the skins and slice the flesh.
  5. Meanwhile, heat the oil in a non-stick frying pan.
  6. Add the oregano, spring onions and the lentils and fry for 2 minutes.
  7. Add the remaining ingredients, except the parsley, heat through, season then transfer to a serving dish.
  8. Serve warm, sprinkled with the parsley.
Chefs tips
  • Feta cheese works well instead of goat’s cheese, if you prefer.
  • You could use puy lentils instead of green, look out for those tinned just in water rather than with added salt and sugar.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk