Lentil & red pepper salad
You can use canned cannellini or flageolet beans instead of lentils, if you prefer.
Serves 2, generously Prep 15 mins No cook 400g can lentils, rinsed
and drained 5 roasted red peppers
from a jar, chopped handful radishes, sliced handful olives 2 tbsp balsamic vinegar 4 tbsp olive oil 2 Little Gem lettuces 200g feta, crumbled
1 Tip the lentils and peppers into a bowl with the radishes, olives, vinegar and oil, and mix well. Season to taste.
2 Separate the lettuce leaves and put on to a large plate. Spoon over the lentil salad and scatter with the feta. PER SERVING 634 kcals, fat 49g, saturates 14g, carbs 29g, sugars 12g, fibre 9g, protein 22g, salt 6.8g