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

More weights & measures

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

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

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.

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