Categories: not tried, puy, summer salad

Ingredients

• 25g Puy lentils
• 1 red onion , finely sliced
• 2 lemons , juiced
• 150g roasted red peppers , sliced, from the deli or a jar
• 16 semi-dried SunBlush tomatoes
• 2 large balls mozzarella , ripped into pieces or 2 tubs of bocconcini
• a bunch of basil
• extra-virgin olive oil
• 4 handfuls of mixed green leaves

Directions

1. Cook the lentils in simmering water for 20 minutes. Drain. Meanwhile, soak the red onion in half the lemon juice for 5 minutes. Once the lentils are cooked, add the drained onion, remaining lemon juice, peppers and tomatoes.

2. Stir through the mozzarella and basil, season and dress with olive oil. Arrange some salad leaves on each plate and spoon some lentil salad into the centre.

3. Per serving

4. 5 kcalories, protein 27.6g, carbohydrate 37.3g, fat 28.3 g, saturated fat 9.8g, fibre 6.8g, salt 1.77 g

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