Puy lentil Salad with grilled tomatoes and courgettes
Green or Brown Lentils, dry
175 g, use Puy lentils
Vegetable stock cube(s)
1 cube(s), vegetable
2 medium, sliced
1 medium, red, sliced into wedges
Calorie controlled cooking spray
Vinegar, All Types
2 tablespoons, balsamic
20 individual, (preferably on the vine)
60 g, or 1 bunch, finely chopped
⅛ teaspoons, freshly ground
- Put the puy lentils into a saucepan and cover with boiling water. Add the stock cube and stir to dissolve. Simmer for 15-20 minutes until tender.
- Meanwhile, preheat the grill. Arrange the courgette slices and onion wedges on a baking sheet. Spray with low fat cooking spray. Grill for 8-10 minutes, turning occasionally, until tender. Tip the vegetables into a salad bowl and sprinkle with the balsamic vinegar. Cool.
- Grill the tomatoes for 3-4 minutes.
- Rinse the cooked puy lentils under cold running water to cool. Drain well. Add to the salad bowl with the spring onions. Season with salt and black pepper. Serve, topped with the cherry tomatoes and basil leaves.Chef’s Tip: Cook the vegetables in a char-grill pan instead of grilling them, if you have one.