Name: Herby lentil salad with a tomato sumac vinaigrette
Prep time: 15 minutes
Yield: 4
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

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

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

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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

Step 1

Mix the sumac, pepper, lemon juice, olive oil, parsley and mint together to make the vinaigrette, then reserve.

Step 2

Mix the lentils, tomato, green pepper, cucumber and onion together, then stir in the vinaigrette.

Step 3

Place the chopped lettuce in the centre of a serving dish, and the whole lettuce leaves around the outside. Pile the lentil mixture on top, arrange the tomatoes around the outside, sprinkle with a good pinch of sumac and serve.

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.