Lentil salad with summer vegetables recipe

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Warm lentil salad with summer vegetables HERO
  • Rating: 5 stars
  • Cost per serving: £1.49
  • 10 mins to prepare and 35 mins to cook Takes: 10 mins to prepare and 35 mins to cook
  • 6 Serves: 6

For the gremolata, combine the hazelnuts, lemon zest, parsley and a little seasoning in a bowl. Cover and set aside.

Toss the peppers, aubergine and courgette with 2 tbsp of the oil and the dried chilli flakes. Season well. Barbecue over white-hot coals for about 20 minutes, turning every so often, until charred and softened. Alternatively, preheat the oven to gas 7, 220°C, fan 200°C, and cook the vegetables in a roasting tin for about 30 minutes, until cooked through.

Meanwhile, warm the lentils through in a pan with 2 tbsp water. Combine the lentils with the cooked vegetables in a large serving dish. Drizzle over the lemon juice and remaining oil to dress the salad. Spoon over the gremolata to serve.

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  • For the salad
  • 2 red, yellow or orange peppers, thickly sliced
  • 1 aubergine, cut into thick matchsticks
  • 2 courgettes, cut into thick matchsticks
  • 4 tbsp extra-virgin olive oil
  • ½ tsp dried chilli flakes
  • 500g (16oz) cooked Puy lentils or green lentils
  • 1 lemon, juiced
  • For the gremolata
  • 30g (1¼oz) toasted chopped hazelnuts
  • 1 lemon, finely zested
  • 3 tbsp finely chopped parsley
   Shop ingredients   
3 of you five-a-day Each serving contains
  • Calories 375 19%
  • Sugar 5g 6%
  • Fat 13g 19%
  • Saturates 1.5g 8%
  • Salt 0g <1%
of an adult's Reference Intake amount. Find out more
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