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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
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 196cal
-
Kilojoules 820kJ
-
Protein 9g
-
Total fat 10g
-
–Saturated fat 2g
-
Carbohydrates 20g
-
–Sugars 4g
-
Dietary fibre 4g
-
Sodium 20mg
-
Calcium 70mg
-
Iron 4.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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