MEDITERRANEAN LENTIL & MOZZARELLA SALAD

1 Bite per serving . Serves 2

INGREDIENTS

• 1 courgette, cut into chunks

• 1 small aubergine, cut into chunks

• 1 red or yellow pepper, deseeded and cut into strips

• 200g carrots or sweet potato, cut into chunks

• Spray oil

• 100g green lentils (dry weight)

• 2 garlic cloves, crushed

• Juice of 1 lemon

• 1 tbsp balsamic or red wine vinegar

• 60g low-fat mozzarella, torn into pieces

• A few basil leaves

• Salt and freshly ground black pepper

This salad is best served warm or at room temperature but you can make it in advance, store in a sealed container in the fridge overnight and then take it to work as a packed lunch the following day. It’s important to use green or Puy lentils — not the red ones that collapse and go mushy when they’re cooked.

METHOD

Preheat the oven to 200°C, gas mark 6. Put the courgette, aubergine, pepper and carrots or sweet potato in a roasting pan. Spray lightly with oil and season with salt and pepper. Roast in the oven for 20–30 minutes until tender and starting to char. Meanwhile, put the lentils in a saucepan and cover them with cold water. Bring to the boil, then reduce the heat and simmer gently for 20 minutes or until they are just tender but still retain some bite. Drain and stir in the garlic, lemon juice and vinegar. Season to taste. Divide the lentils and roasted vegetables between 2 deep plates or shallow serving bowls. Top with the mozzarella and basil and serve warm.