Lentil & red pepper salad
By Good Food
A filling salad that can be tailored to your taste, swap the lentils for beans and throw in some extra veg
- Serves 2
Nutrition per serving
- 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
- 150-200g feta cheese, crumbled
TipSwap for beans
You can use canned beans instead of lentils, such as cannellini or flageolet beans.
Tip the lentils and peppers into a bowl with the radishes, olives, vinegar and oil, and mix well. Season to taste.
Separate the lettuce leaves and put onto a large plate. Spoon over the lentil salad and scatter with the feta.