Energy-boosting Mediterranean Puy Lentil Salad
This puy lentil salad is super filling and super satisfying. Great served on its own for a light lunch or as part of a mezze!
225g puy lentils
1 large aubergine
3-4 tablespoons olive oil
1 red pepper
2 yellow peppers
1 onion, halved
3 bay leaves
10 cherry tomatoes, sliced lengthways in quarters
2 tbsp lemon juice
3 tbsp olive oil
2 tbsp chopped fresh coriander
2 tbsp chopped fresh mint
Salt and freshly ground pepper to taste.
1. Preheat the oven to 200 degrees Celsius. Cut aubergines lengthways in quarters, then slice each quarter inch into 1 inch chunks.
2. Drizzle the chunks in the olive oil, sprinkle with salt, and place on a baking tray in the oven for 20-30 minutes (or until soft and brown), turning the halfway through cooking.
3. Halve the peppers lengthways, remove the seeds and pith, brush lightly with olive oil and place side down in oven for 30 mins or until skins have charred. Once cooked, remove from oven, allow to cool and slice into small strips.
4. Meanwhile, place the lentils in a saucepan with plenty of cold water, the onion halves and the bay leaves. Bring to the boil and reduce to simmer until lentils are soft (approx 30 minutes). You may need to add more water throughout the process. Once cooked, strain the lentils through a sieve and rinse with cold water, discarding the onion and bay leaves.
5. Mix all the dressing ingredients together in a jar until combined, then mix everything together in a serving bowl, leave to stand for 30 minutes, and serve. This salad is best served at room temperature.
Rose is a nutritional therapist who is passionate about showing people how to overcome their health concerns through specialised nutrition. Visit her website to sign up to her newsletter and get her ‘Snacking – Get It Right!’ e-guide for free or to ask about having a nutritional consultation.
Photograph by Molly Matcham Photography