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Lentil Salad with Mediterranean Vegetables and Goat's cheese
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Category:
Lunch
Dinner
Ingredients
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
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.
Recipe notes
Serves 4
Nutrition facts
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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