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Herby lentil salad with a tomato sumac vinaigrette

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Herby lentil salad with a tomato sumac vinaigrette
Puy lentils with a mixture of cooked and raw vegetables, topped with fresh tomatoes, sumac and herbs.
Serves
4
Prep
15 minutes
Each 240g serving contains (excludes serving suggestion)
KCal
117
Carbs
12.7g
Fibre
5.5g
Protein
5.4g
Fat
3.7g
Saturates
0.5g
Sugars
5.3g
Salt
0.04g
Fruit/Veg Portion
2
Ingredients

Ingredients

1 heaped tsp sumac and pinch to serve
good grind pepper
juice half lemon
1 tbsp extra-virgin olive oil
20g fresh parsley, finely chopped
15g fresh mint, finely chopped
1 x 400g tin green lentils drained (240g)
1 large tomatoes, finely chopped (80g)
1 green pepper, finely chopped
100g cucumber, finely chopped
1 onion, finely chopped (150g)
1 little gem lettuce, with outer leaves removed and centre chopped
12 cherry tomatoes, halved
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Method

Method

Recipe tips
  • Try adapting the recipe with your favourite vegetables -  most will work with this salad.
  • The salad is extra delicious if sprinkled with a little crumbed goat’s cheese.
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