This recipe is adapted from the Meat Free Monday cookbook. I don’t think I could have assembled the ingredients any better than them, so, as they saying goes, if it ain’t broke, don’t fix it.
I do however alter the methods used. In the cookbook, they peel the peppers once cooked. You could do this if you wanted, but I leave the skins on as this add flavour, texture, fibre and also reduces the hands on time for making this dish. Win win.
I love using lentils in my salads. Not only are the a cheap cupboard food, they are packed full of plant-based protein and high in fibre. So much so, they are the biggest contributor of fibre to this dish which packs a whopping 14.6g per portion – that’s nearly half you daily target just in a single dish.
- 2 red peppers
- 100g puy lentils
- 60g goat’s cheese
- 1 small red onion, finely diced
- 3-4 sun-dried tomatoes
- 1 bunch flat leaf parsley
- 2 tsp olive oil
- 2tsp balsamic vinegar
- Juice of half a lemon
- Preheat the oven to 200°C/ 180°C fan/ gas mark 6. Place the peppers on a tray and roast for 30 minutes till blistered. Allow to cool.
- Meanwhile, wash the lentils and cover with cold water. Bring up to the boil for 10 minutes, and the allow to gently simmer for 15-20 minutes till just firm in the centre. Drain.
- Once cool, de-seed and roughly chop the pepper, parsley, sun-dried tomatoes and goat’s cheese, and dress with the olive oil, balsamic vinegar and lemon juice.
Per serving 348kcal/ 13.3g fat/ 8.0g saturated fat/ 30g carbohydrates/ 14.6 fibre/ 19.6g protein