Broccoli, lentil and mushroom salad
Serves: 4
Time to make: 25 mins
Total cost: $11.20 / $2.80 per serve
(at time of publication)
Ingredients
- 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 rocket
Instructions
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 225cal
-
Kilojoules 940kJ
-
Protein 12g
-
Total fat 8g
-
–Saturated fat 1g
-
Carbohydrates 25g
-
–Sugars 7g
-
Dietary fibre 13g
-
Sodium 90mg
-
Calcium 150mg
-
Iron 3.5mg
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.
Photographer: Devin Hart
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
