Broccoli, lentil and mushroom salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 4

Time to make: 25 mins

Ingredients

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1 head broccoli, broken in florets

300g new potatoes, sliced

400g can lentils, drained, rinsed

2 medium-sized tomatoes, sliced

1 cup mushrooms

2 cloves garlic, finely chopped

2 spring onions, finely chopped

2 teaspoons mixed peppercorns, crushed

6 tablespoons dressing made with 4 tablespoons balsamic vinegar and 2 tablespoons olive oil

2 tablespoons chopped fresh parsley

1 cup baby rocketarugulaX

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Instructions

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1 Cook broccoli and potatoes until tender. Drain. Place cooked vegetables in a bowl. Cool slightly.

2 Add remaining ingredients. Toss well. Serve warm or chilled.

Variations

Serve this salad with these delicious chicken toppers:

Chicken with tomato and olive pesto
Chicken parmigiana
Chicken with spicy crunchy topping
Chicken with fruity chickpea topping

Nutrition Info (per serve)

Calories 225 cal

Kilojoules 940 kJ

Protein 12 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 25 g

Sugar 7 g

Dietary fibre 13 g

Sodium 90 mg

Calcium 150 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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