Lentil and Charred Vegetable Salad

Nutrition per serving

Calories387 kcal
Protein13.7 g
Carbs34.8 g
Fats23.5 g
Saturated Fat3.3 g
Monounsaturated Fat16.5 g
Polyunsaturated Fat2.7 g
Sugars6.4 g
Fiber13.5 g
Sodium12 mg


Arugula (Rocket)
Courgette (Zucchini)
Red Bell Pepper (capsicum)
Dried Thyme
Olive Oil
Olive Oil
Canned Lentils
1. Remove the core/slice the pepper into 2cm strips.

2. Top and tail courgette and slice lengthways into ½ cm thick strips.

3. Drain/rinse lentils in a sieve.

4. Squeeze the juice from a quarter of a lemon.

Cooking Instructions
1. Heat a teaspoon of olive oil in a frying pan over high heat. Add the courgettes and cook for a couple of minutes on each side until slightly charred and softened. Transfer to a plate and set aside.

2. Heat a teaspoon of oil in the same frying pan and cook the peppers in the same way as the courgettes. Transfer to the plate with the courgettes.

3. To make the vinaigrette, in a small bowl, combine, a tbsp of olive oil, ½ a tbsp of lemon juice, thyme leaves and a pinch of salt (optional) and pepper.

4. To make the salad, in a serving bowl, add the courgette, red pepper, lentils, rocket, vinaigrette and combine well to coat. Season with salt (optional) and pepper to taste.