Name: Warm lentil and goats cheese salad
Prep time: 10 minutes + 10 minutes to cool pepper
Cook time: 15 minutes
Yield: 8
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

Simple fresh flavours combine in this quick and easy starter or side dish, with less than 200 calories per serving.

Serves

Prep

10 minutes + 10 minutes to cool pepper

Cook

15 minutes

Each 138g serving contains (excludes serving suggestion)

KCal

154

Carbs

9.8g

Fibre

4.2g

Protein

8.4g

Fat

8.1g

Saturates

3.8g

Sugars

2.5g

Salt

0.31g

Fruit/Veg Portion

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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

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Method

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.

Recipe 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.

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Warm lentil and goats cheese salad

Ingredients