Feta & clementine lunch bowl
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 357 |
| fat | 19g | |
| saturates | 5g | |
| carbs | 29g | |
| sugars | 17g | |
| fibre | 8g | |
| protein | 13g | |
| salt | 0.7g |
Ingredients
- 1 red onion , halved and thinly sliced
- 1 lemon , zested and juiced
- 2 clementines , 1 zested, flesh sliced
- 2 garlic cloves , chopped
- 400g can green lentils , drained
- 1 tbsp balsamic vinegar
- 1 ½ tbsp rapeseed oil
- 1 red pepper , quartered and sliced
- 60g feta , crumbled
- small handful mint , chopped
- 4 walnut halves , chopped
Method
- STEP 1
Mix the onion with the lemon juice, lemon and clementine zest and garlic.
- STEP 2
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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Recipe from Good Food magazine, January 2019
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