Warm len­til, avo­cado and feta salad

10 MIN­UTES | SERVES 2 | EASY | V GF

Olive - - COOK -

ready-cooked puy lentils 250g pouch

red wine vine­gar 2 tbsp

olive oil 2 tbsp

di­jon mus­tard 1/2 tsp

red onion 1/2, finely chopped

cel­ery 2 sticks, diced

cu­cum­ber 1/4, diced

avo­cado 1/2, diced

feta 100g, crum­bled

basil a hand­ful, shred­ded sun­flower seeds 1 tbsp

• Heat the lentils fol­low­ing pack in­struc­tions then tip into a bowl and cool a lit­tle. Whisk the vine­gar, oil and mus­tard to­gether, then sea­son. Add to the lentils and toss. Add the onion, cel­ery, cu­cum­ber, avo­cado, feta and basil, and gen­tly toss. Sprin­kle with the sun­flower seeds and serve.

PER SERV­ING 558 KCALS | FAT 34.6G SATURATES 10.8G | CARBS 31.5G | SUG­ARS 4.9G FI­BRE 11.9G | PROTEIN 24.4G | SALT 2.7G

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