Lentil salad with artichokes & goat’s cheese
Calorie controlled cooking spray
½ medium, red, diced
Green or Brown Lentils, cooked
Artichoke hearts, cooked
240 g, tinned, drained and halved
Sun Dried Tomatoes in Oil
50 g, drained
7 g, snipped
80 g, cut into 2 or 4 discs
1 individual, to serve
- Heat a frying pan over a medium heat and mist with cooking spray. Add the onion and fry for 4-5 minutes or until softened.
- Add the lentils, artichokes, tomatoes and most of the chives. Warm through gently for 5 minutes.
- Meanwhile, preheat the grill and line a grill pan with foil. Put the cheese on the foil and grill on one side until bubbling.
- Divide the lettuce between bowls, add the lentil mixture and drizzle over the tomato oil. Top with the goat’s cheese and scatter the remaining chives over to serve.