Lentil salad with vegetable cubes and cheese
This high-fibre chickpea recipe makes healthy eating insanely easy. Plus, it may help with weight management, improve digestion and reduce risk of disease.
Ingredients200g brown lentils 2 cloves garlic 1 onion 1 fennel bulb; with leafy top 1 carrot 50g celery 1 red chilli 5 tbsp olive oil 2 tbsp orange juice 150 ml vegetable stock salt freshly ground black pepper 4 tbsp white balsamic vinegar 200g feta cheese |
MethodStep 1. Rinse the lentils in cold water then cook in a pan of boiling water for about 10 minutes. Step 2. Peel and finely dice the garlic and onion. Peel the carrot and reserve the fennel greens. Finely dice the carrot, fennel and celery. Finely chop the chilli. Step 3. Heat 2 tbsp olive oil in a saucepan and sauté all the vegetables for 3-4 minutes. Drain the lentils and add to the pan. Deglaze with orange juice and stock and season with salt and pepper. Simmer for another 12 minutes over a gentle heat until the lentils are soft but still have a little bite. Step 4. Stir in the vinegar and remaining oil and leave the salad to cool. Step 5. To serve, arrange the salad on plates. Slice the cheese and place on top. Garnish with fennel greens and a grinding of pepper. Serves 4. |
