Roasted tomato, avocado & lentil salad
Bring out the flavour of late summer tomatoes by roasting them for a healthy, good-value main meal salad
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Vegetarian
- Heat the oven to 220C/fan 200C/gas 7. Put the tomatoes cut side up on a baking tray, drizzle with olive oil and season well. Roast for 25-30 minutes until frazzled. Cook the lentils in boiling, salted water for 15 minutes until just tender. Rinse under cold water then drain well.
- Whisk the garlic, shallot and vinegar with 2 tbsp olive oil and season. Toss half of the dressing with the lentils. Arrange on plates or a platter, then add the tomatoes and avocado. Finish with the feta and drizzle over the rest of the dressing.
PER SERVING
541 kcalories, protein 22g, carbohydrate 30.4g, fat 37.7 g, saturated fat 9.8g, fibre 7.5g, salt 1.39 g
Recipe from olive magazine, September 2010.
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http://www.bbcgoodfood.com/recipes/740642/
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Ingredients
- 3 tomatoes , halved
- olive oil
- 100g Puy lentils
- 1 garlic clove , crushed
- 1 shallot , finely chopped
- 1 tbsp red wine vinegar
- 1 small avocado , peeled and sliced
- 100g feta cheese , crumbled
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Vegetarian
Ingredients
- 3 tomatoes , halved
- olive oil
- 100g Puy lentils
- 1 garlic clove , crushed
- 1 shallot , finely chopped
- 1 tbsp red wine vinegar
- 1 small avocado , peeled and sliced
- 100g feta cheese , crumbled
PER SERVING
541 kcalories, protein 22g, carbohydrate 30.4g, fat 37.7 g, saturated fat 9.8g, fibre 7.5g, salt 1.39 g
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07 October 2010
abokor87 rated and commented on this recipe
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11 September 2012
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