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Lentil & red pepper salad

Lentil & red pepper salad

A star rating of 3.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 2

A filling salad that can be tailored to your taste, swap the lentils for beans and throw in some extra veg

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal634
fat49g
saturates14g
carbs29g
sugars9g
fibre9g
protein22g
salt6.81g
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Ingredients

  • 400g can lentil , rinsed and drained
  • 5 roasted red peppers from a jar, chopped
  • handful radishes , sliced
  • handful olives
  • 2 tbsp balsamic vinegar
  • 4 tbsp olive oil
  • 2 Little Gem lettuces
  • 150-200g feta cheese , crumbled

Method

  • STEP 1

    Tip the lentils and peppers into a bowl with the radishes, olives, vinegar and oil, and mix well. Season to taste.

  • STEP 2

    Separate the lettuce leaves and put onto a large plate. Spoon over the lentil salad and scatter with the feta.

RECIPE TIPS
SWAP FOR BEANS

You can use canned beans instead of lentils, such as cannellini or flageolet beans.

Recipe from Good Food magazine, August 2007

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Overall rating

A star rating of 3.8 out of 5.4 ratings
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