Lentil Salad with Mediterranean Vegetables and Goat's cheese
| 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.
Notes
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 |
