LEON - Puy lentil & red pepper salad

Name: LEON - Puy lentil & red pepper salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: European, Mediterranean
Ingredients: 2 large red peppers, cut into long 1cm wide strips; 2 large red onions, each cut into 8 wedges; 325g cherry tomatoes, mixed colours; ½ teaspoon sea salt; 1 teaspoon freshly ground black pepper; 75-90ml olive oil; 1 clove of garlic, thinly sliced; 1 tablespoon finely chopped fresh thyme; 250g ready-cooked Puy lentils; 50g fresh flat-leaf parsley,; 80g rocket; 4 tablespoons toasted pine nuts; 1 shallot, thinly sliced; 50g fresh basil, leaves very finely chopped; 25g fresh oregano, finely chopped; 20ml red wine vinegar; 75ml olive oil; 2 teaspoons honey; 1 clove of garlic, minced; a generous pinch of freshly ground black pepper; salt

5 steps

Prep:15minCook:35min

Updated at: Thu, 17 Aug 2023 10:37:49 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories1139.1 kcal (57%)

Total Fat87 g (124%)

Carbs73.6 g (28%)

Sugars26.7 g (30%)

Protein23.9 g (48%)

Sodium952.1 mg (48%)

Fiber24.5 g (87%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Heat the oven to 200°C/400°F/gas mark 6.

OvenPreheat

Step 2

Place the red peppers, onions, tomatoes, salt, pepper and oil in a large roasting tin, then toss until well coated. Roast for 20 minutes, turning once halfway through the cooking time. Add the garlic and thyme and toss again. Roast for another 15 minutes, or until everything is sticky and just slightly charred.

Step 3

Meanwhile, make the dressing: Whisk all the ingredients together, then add salt to taste.

Step 4

When the vegetables are still hot, add the lentils and the dressing to the roasting tin. Toss together, mixing in all the roastingjuices. Stir through the parsley.

Step 5

Place the rocket in a serving bowl or on individual plates. Top with the roasted vegetables and pine nuts, pouring over any dressing left in the roasting dish.