Slow roasted tomatoes and parsley lentil salad
A salad for all seasons with great Mediterranean flavours.
1 x 400g can lentils, drained and rinsed
1 lemon, grated rind and juice
1 red onion, peeled and diced
75g pitted black olives, sliced in half
4 Tbsp chopped parsley
1 Tbsp lite olive oil
freshly ground black pepper, to taste
4 tomatoes, slow roasted [see our recipe]
Mix all ingredients except tomatoes together.
Place into 4 serving dishes.
Place a tomato on top and serve.
Variation: Add roughly chopped chorizo to the lentil mixture.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.4g|