Grilled vegetable, green lentil and pasta salad
Green or Brown Lentils, dry
Vegetable stock cube(s)
1 cube(s), vegetable
White pasta, dry
50 g, small shapes
1 medium, red, thinly sliced
1 medium, sliced
Calorie controlled cooking spray
100 g, Roasted & cut into chunks
8 individual, or baby plum halved
2 tablespoons, level, sun-dried
Lemon Juice, Fresh
6 teaspoons, (2tbsp) Chopped, or use chives
1 pinch, and black pepper, freshly ground
- Put the green lentils into a saucepan and cover with plenty of cold water. Bring up to the boil and boil rapidly for 10 minutes, without a lid. Drain well, return to the saucepan and add the stock cube and plenty of fresh boiling water. Cover and simmer for 10 minutes, then add the pasta shapes and cook until tender – about another 6-8 minutes.
- Meanwhile, preheat a hot grill. Arrange the sliced onion and courgette on the grill rack. Spray with low fat cooking spray and grill for 6-8 minutes, turning once, until tender. Tip into a salad bowl and add the peppers, tomatoes, tomato puree, lemon juice and parsley or chives. Stir well.
- Drain the pasta and lentils, rinsing with cold water to cool them quickly. Drain thoroughly, then tip them into the salad bowl and toss with the other ingredients. Season and keep covered and chilled until ready to serve.