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Lentil Salad with Mediterranean Vegetables and Goat's cheese

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Category: Lunch Dinner


480g mixed Mediterranean vegetables (e.g. tomatoes, peppers, courgettes, aubergines, roughly
4 tsp olive oil
4 tsp balsamic vinegar
400g green lentils, rinsed and well drained
600ml low salt chicken/vegetable stock
handful of basil leaves, torn
120g goats cheese (low fat) sliced

Lentil Salad with Mediterranean Vegetables and Goat's cheese Directions

    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

Nutrition facts

Serving size 261 vegetarian

Per Serving

Kcal: 196 kcal
Kjoule: 807 Kjoule
Fibers (g): 7.8g
Sodium (mg): 0.2mg
Carbs: 19.2g
Sugar (g): 2.4g
Fat: 5.7g
Saturated fat (g): 2.4g
Proteins: 12.4g

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