Fresh bean and lentil salad

Serves: 8

Time to make: 30 mins

Ingredients

250g dried puy or brown lentils
2 sprigs fresh rosemary or thyme
1 stalk celery, finely sliced
2 cloves garlic, crushed
100g green beans, halved, blanched
100g snow peas, halved, blanched
4 spring onions, thinly sliced
400g cherry tomatoes, halved
5 tablespoons olive oil
6 tablespoons balsamic vinegar

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Instructions

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1 Place lentils in a pan with rosemary, celery and garlic. Pour over 1 litre water and bring to the boil. Simmer for 15-20 minutes until tender.

2 Drain lentils and place in a large bowl. Set aside to cool.

3 Stir in beans, peas, spring onions and tomatoes. Season with black pepper.

4 Mix oil and balsamic together and drizzle over salad. Toss lightly. Top with parmesan cheese to serve (optional).

HFG tip

To blanch vegetables, place in a heatproof bowl and pour boiling water over. Leave for several minutes. Drain and plunge in cold water. Use as required.

Nutrition Info (per serve)

Calories 196 cal

Kilojoules 820 kJ

Protein 9 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 20 g

Sugar 4 g

Dietary fibre 4 g

Sodium 20 mg

Calcium 70 mg

Iron 4.5 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.