Griddled vegetable and lentil salad recipe

  • Serves 4
  • 20 mins to prepare and 45 mins to cook
  • 177 calories / serving
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Cook the lentils according to the pack instructions. Meanwhile, make the dressing by whisking together the yogurt, lemon juice, mustard, anchovies and herbs. Pour the olive oil into a large bowl with the cumin seeds.

Slice the courgettes lengthways with a vegetable peeler and place in the bowl with the olive oil and all the other vegetables. Toss to coat with the oil. Heat a griddle until very hot and cook the vegetables, a few at a time, until slightly charred.

Drain the lentils and toss together with the griddles vegetables and the dressing. Serve on a bed of rocket leaves.

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  • Ingredients

  • 150g lentilles verte
  • 300ml natural yoghurt
  • juice of ½ lemon
  • 1tsp dijon mustard
  • 2 anchovy fillets, diced
  • 1tbsp olive oil
  • 1tsp cumin seeds
  • ½tbsp chopped chives
  • 2 courgettes
  • 200g asparagus, trimmed
  • 2 red peppers, deseeded and cut into thick strips
  • 50g rocket leaves
  • Energy 745kj 177kcal 9%
  • Fat 5g 8%
  • Saturates 1g 7%
  • Sugars 13g 14%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 21.4g Protein 11.5g Fibre 3.6g


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