Lentil salad with goat’s cheese & roasted peppers
4
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
Green lentils hold their shape when cooked, making them ideal for a range of dishes including this mouthwatering salad.
Ingredients
Green or Brown Lentils, dry
200 g, green, soaked for 30 minutes
Red onion
1 small, sliced thinly
Vinegar, All Types
1 tablespoon(s), red wine vinegar
Olive Oil
4 teaspoon(s)
Garlic
1 clove(s), sliced finely
Parsley, fresh
10 sprig(s), fresh, chopped
Chives, Fresh
2 tablespoon(s), chopped
Mint, Fresh
5 sprig(s), chopped
Goat's Cheese
120 g, chopped
Tomato
300 g, baby plum, halved
Red pepper
3 medium, deseeded and quartered
Thyme, Fresh
4 sprig(s)
Calorie controlled cooking spray
2 spray(s)
Vinegar, All Types
2 tablespoon(s), balsamic vinegar
Instructions
1
Preheat the oven to 180ºC, fan 160ºC, gas mark 4. Place the tomatoes and peppers skin side down on a large baking sheet and top with the thyme sprigs. Mist with the cooking spray, drizzle with the balsamic vinegar and add a good sprinkling of sea salt. Put in the oven to roast for 40 minutes, then set aside to cool.
2
Meanwhile, cook the lentils according to the packet instructions, then drain and leave to cool slightly.
3
In a small bowl, mix the red onion with the red wine vinegar, olive oil and garlic and then pour over the lentils and mix well. Next, add the chopped herbs and season.
4
Serve the lentils with the tomatoes and peppers mixed in and the goat’s cheese scattered on top.
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