

Broccoli, lentil and mushroom salad
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 rocketarugulaX
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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
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Protein 12g
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Total fat 8g
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–Saturated fat 1g
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Carbohydrates 25g
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–Sugars 7g
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Dietary fibre 13g
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Sodium 90mg
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Calcium 150mg
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Iron 3.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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