Lentil salad with summer vegetables recipe
This warm salad is perfect at a barbecue
See method- Serves 6
- 10 mins to prepare and 35 mins to cook
- 247 calories / serving
Ingredients
For the salad
- 2 red, yellow or orange peppers, thickly sliced
- 1 aubergine, cut into thick matchsticks
- 2 courgettes, cut into thick matchsticks
- 4 tbsp extra-virgin olive oil
- ½ tsp dried chilli flakes
- 500g (16oz) cooked Puy lentils or green lentils
- 1 lemon, juiced
For the gremolata
- 30g (1¼oz) toasted chopped hazelnuts
- 1 lemon, finely zested
- 3 tbsp finely chopped parsley
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Shop ingredientsEach serving contains
- Energy
- 1035kJ 247.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 0.4g
- Sugars
- 6g
of the Reference intake
Carbohydrate 23.8gProtein 11.7gFibre 9.1g
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Method
- For the gremolata, combine the hazelnuts, lemon zest, parsley and a little seasoning in a bowl. Cover and set aside.
- Toss the peppers, aubergine and courgette with 2 tbsp of the oil and the dried chilli flakes. Season well. Barbecue over white-hot coals for about 20 minutes, turning every so often, until charred and softened. Alternatively, preheat the oven to gas 7, 220°C, fan 200°C, and cook the vegetables in a roasting tin for about 30 minutes, until cooked through.
- Meanwhile, warm the cooked lentils through in a pan with 2 tbsp water. Combine the lentils with the cooked vegetables in a large serving dish. Drizzle over the lemon juice and remaining oil to dress the salad. Spoon over the gremolata to serve.
- See more Lentil recipes
