Fresh bean and lentil salad

Serves: 8

Time to make: 30 mins

Total cost: $14.40 / $1.80 per serve

(at time of publication)

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

Instructions

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).

Nutrition Info (per serve)

Kilojoules 820kJ

Calories 196cal

Protein 9g

Total fat 10g

–Saturated fat 2g

Carbohydrates 20g

–Sugars 4g

Dietary fibre 4g

Sodium 20mg

Calcium 70mg

Iron 4.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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.

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