Pair piquant feta with green lentils, sweet clementines and crunchy peppers in this colourful packed lunch. It’s low-calorie and rich in vitamin C and fibre
Nutrition and extra info
- Gluten-free
- Vegetarian
Nutrition: per serving
- kcal357
- fat19g
- saturates5g
- carbs29g
- sugars17g
- fibre8g
- protein13g
- salt0.7g
Ingredients
- 1 red onion, halved and thinly sliced
- 1 lemon, zested and juiced
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 clementines, 1 zested, flesh sliced
Clementine
kleh-men-tyneThe smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…
- 2 garlic cloves, chopped
- 400g can green lentils, drained
- 1 tbsp balsamic vinegar
Balsamic vinegar
bal-sam-ick vin-ee-gahTrue Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 1½ tbsp rapeseed oil
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 red pepper, quartered and sliced
- 60g feta, crumbled
Feta
feh-tahA creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- small handful mint, chopped
Mint
mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
- 4 walnut halves, chopped
Method
Mix the onion with the lemon juice, lemon and clementine zest and garlic.
Tip the lentils into two bowls or lunchboxes and drizzle over the balsamic and 1 tbsp oil. Heat the remaining oil in a large non-stick wok, add the pepper and stir-fry for 3 mins. Tip in half the onion and cook until tender. Pile on top of the lentils, then mix the clementines, remaining onions, feta, mint and walnut pieces.
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