Lentil Salad with Mediterranean Vegetables and Goat's cheese

Category:

Lunch Dinner

480g mixed Mediterranean vegetables (e.g. tomatoes, peppers, courgettes, aubergines, roughly

chopped)

4 tsp olive oil

4 tsp balsamic vinegar

pepper

400g green lentils, rinsed and well drained

600ml low salt chicken/vegetable stock

handful of basil leaves, torn

120g goats cheese (low fat) sliced

1: Preheat oven to 200 degrees celcius. Put the vegetables in a small roasting try and toss with half

the olive oil and vinegar.

2: Roast for around 15 minutes or until the vegetables just begin to soften.

3: Meanwhile, place the lentils in a pan and cover with the stock, then bring to the boil. Boil for 20

minutes or until the lentils have absorbed all the liquid and are tender.

4: Place the lentils in a mixing bowl along with the roasted vegetables, remaining balsamic vinegar

and olive oil, seasoning and basil, and mix thoroughly. Leave to cool.

5: Heat the grill to high. Place the goats cheese onto some foil and grill for 1-2 minutes. Add to salad.

Serves 4

Serving size 261 vegetarian

Per Serving