Warm mushroom, lentil & goat’s cheese salad

QServes 4

QPrep 15 mins

QCook 5 mins

3 tbsp olive oil

250g chestnut mushrooms, sliced

2 tbsp red wine vinegar

2 tsp Dijon mustard

2 red peppers, finely chopped

1/2 red onion, finely chopped

400g can lentils, drained and rinsed

2-3 Little Gem lettuces, leaves separated 100g goat’s cheese, crumbled 1 Heat 2 tbsp of the oil in a non-stick frying pan, then quickly fry the mushrooms until just starting to soften. Remove from the heat, then stir in the remaining oil, the vinegar and mustard. Add the peppers, onion and lentils and mix well again.

2 Arrange the lettuce leaves over four plates. Spoon the lentil salad over the top, then scatter over the goat’s cheese and serve.

PER SERVING 220 kcals, protein 10g, carbs 15g,

fat 14g, saturates 4g, fibre 4g, sugars 7g, salt 1.3g