Ingredients
- 200 g Puy or green lentils, rinsed
- 3 red or yellow peppers, deseeded and cut into strips
- 1 red onion, cut into thin wedges
- 2 tbsp olive oil
- 100 g feta, crumbled
- 50 g black olives, halved
- A handful each of parsley and mint, chopped
- 2 handfuls of rocket or spinach
For the dressing
- 4 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 tsp Dijon mustard
- 1 garlic clove, crushed
- 1 tsp ground cumin
Method
- Cook the lentils: simmer the lentils in plenty of water for 20–25 minutes, until tender but holding their shape. Drain.
- Roast the peppers: meanwhile, heat the oven to 200°C (180°C fan). Toss the peppers and onion with the oil and roast for 25 minutes, until soft and slightly charred.
- Make the dressing: whisk the dressing ingredients and season. Pour half over the warm lentils.
- Assemble: toss the lentils with the peppers, onion, olives, herbs and leaves, and crumble over the feta.
- Serve: drizzle with the remaining dressing. It keeps well for 2 days, making it perfect for packed lunches.
Why it's good for you: Lentils provide protein, iron, folate and fibre, and the vitamin C from the peppers and lemon helps the body absorb the iron. A satisfying salad that keeps blood sugar steady for hours.
Good to know: The feta makes this vegetarian rather than plant-based.
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